Cooking-ez.com

1,001 easy and fully explained recipes, with 12,214 photos and 79 videos

Croque-monsieur

Croque-monsieur

A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.

181,8464.2/5

Grade this recipe

Last modified on: August 1st 2010

For 6 Croque-monsieurs, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
21 min.25 min.46 min.
At what time?
Work this out...

Step by step recipe

Stage 1
5 min.
Croque-monsieur : Photo of step #1 Begin by cutting the crusts off 12 slices Sandwich bread.
Stage 2
5 min.
Croque-monsieur : Photo of step #2 Cut 3 slices ham to the size of the bread slices.
Stage 3
5 min.
Croque-monsieur : Photo of step #3 Lightly fry the slices of ham in a very hot pan for just a few seconds on each side.
Stage 4
5 min.
Croque-monsieur : Photo of step #4 Spread béchamel sauce on 2 slices of bread (tip: use a broad-bladed knife or palette knife).

Place a piece of ham on top of the sauce on one slice of bread.
Stage 5
5 min.
Croque-monsieur : Photo of step #5 Then put the other slice of bread on the ham and sprinkle with grated cheese.
Stage 6
1 min.
Croque-monsieur : Photo of step #6 Place the croque-monsieur on a baking sheet.

Preheat the oven to 200°C (390°F).
Stage 7
Croque-monsieur : Photo of step #7 If you are making several croque-monsieurs, it is worth setting up a production line, i.e. spread béchamel sauce on all the bread, then arrange all the slices of ham, etc. This is much faster than doing one at a time.
Stage 8
Croque-monsieur : Photo of step #8 Once all your croque-monsieurs are assembled, put the baking sheet into a hot oven.
Stage 9
20 min.
Croque-monsieur : Photo of step #9 Cook for about twenty minutes, watching carefully for colouring.

You can put them under the grill to brown if necessary at the end.
Stage 10
Croque-monsieur : Photo of step #10 Serve hot or warm if possible, with a green salad for example.

Remarks

You can use whatever ham you prefer; I find that it's best with smoked ham, but it's a matter of taste. The same goes for the cheese. Gruyère, or even better Comté, will give you the best croque-monsieur.

yYu can cut the left-over crusts into small pieces and fry them in a little clarified butter or oil, to make small croutons which are great for adding to salads, for example.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home-made

More recipes?

This recipe use (among others)
Bechamel sauceBechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Italian style gratin, Potato and broccoli gratin, Ham "friand" pie, Spinach Croque-monsieur , Moussaka, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Salmon and Spinach Gratin, Gratin slices with spinach, French onion soup, Potato and broccoli gratin, Ham pasta bake, ... All
Sandwich breadSandwich bread: You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Fried egg in bread, Pain perdu, Chicken club sandwich, Genoese croque-monsieur, ... All
HamHam: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Ham pasta bake, Potato and two ham gratin, Involtinis, Endives , ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page