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.
265 K 4.2/5 (44 reviews)
Grade this recipe:
Keywords:
Last modified on: August 1st 2010
For 6 Croque-monsieurs, you will need:

Times for this recipe
Preparation: 25 min.
Cooking: 25 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Croque-monsieur
Begin by cutting the crusts off 12 slices sandwich bread.

Stage 2 - 5 min.
Croque-monsieur
Cut 3 slices ham to the size of the bread slices.

Stage 3 - 5 min.
Croque-monsieur
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
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
Then put the other slice of bread on the ham and sprinkle with grated cheese.

Stage 6 - 1 min.
Croque-monsieur
Place the croque-monsieur on a baking sheet.

Preheat the oven to 200°C (390°F).

Stage 7
Croque-monsieur
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
Once all your croque-monsieurs are assembled, put the baking sheet into a hot oven.

Stage 9 - 20 min.
Croque-monsieur
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
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.
Source: Home-made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe460 RDI=180 %2,140 RDI=200 %440 RDI=70 %2,670 RDI=130 %11,170 RDI: 130 %
Per 100 g40 RDI=20 %210 RDI=20 %40 RDI=6 %260 RDI=10 %1,090 RDI: 10 %
Per piece80 RDI=30 %360 RDI=30 %70 RDI=10 %440 RDI=20 %1,860 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 6 Croque-monsieurs : 4.75 €
  • Per Croque-monsieur : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
November 16th 2013298 K 15 2 hours 30 min.
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011313 K 24 35 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.06 M4.5 7 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
Foie gras cured in salt
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
December 23th 2017570 K5 2 days 16 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 e-mail address 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