Croque Monsieur Grilled Cheese (Printable)

A crisp sandwich with béchamel, Gruyère, and ham for a French-American comfort classic.

# Ingredient List:

→ Béchamel Sauce

01 - 1 tablespoon unsalted butter
02 - 1 tablespoon all-purpose flour
03 - 1/2 cup whole milk
04 - 1 pinch ground nutmeg
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Sandwich Assembly

07 - 4 slices white or sourdough bread
08 - 2 teaspoons Dijon mustard
09 - 4 thin slices cooked ham (optional; use vegetarian ham or omit for vegetarian)
10 - 1 cup grated Gruyère cheese or Swiss cheese
11 - 2 tablespoons unsalted butter, softened

# Steps:

01 - In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring frequently. Gradually pour in the milk, whisking constantly to create a smooth sauce. Continue cooking and stirring until thickened, approximately 2 to 3 minutes. Season with ground nutmeg, salt, and black pepper to taste. Remove from heat and set aside.
02 - Lay out two slices of bread and spread each with a thin layer of the prepared béchamel sauce. Evenly distribute one teaspoon Dijon mustard on each slice. Place two slices of ham (if using) and 1/4 cup grated cheese on top. Cover with the remaining slices of bread to form sandwiches.
03 - Spread softened butter evenly on the outer sides of each sandwich to ensure golden, crisp results.
04 - Preheat a nonstick skillet or griddle over medium heat. Place the sandwiches in the pan and cook for 2 to 3 minutes per side, pressing gently with a spatula, until the exterior turns golden and the cheese is fully melted.
05 - Remove sandwiches from the pan, transfer to a baking sheet, and spread additional béchamel sauce over the tops. Sprinkle with the remaining grated cheese. Place under a broiler or in a toaster oven for 2 to 3 minutes until the cheese is bubbly and golden.
06 - Serve sandwiches hot, cut into halves or quarters as desired.

# Expert Advice:

01 -
  • This sandwich is so melty and decadent, it feels like a secret indulgence even when made at home.
  • The crisp, golden crust with creamy béchamel and cheese became my go-to fix for both lazy evenings and last-minute guests.
02 -
  • I once rushed and grilled on too-high heat—my bread burned before the cheese melted, so low and steady wins the race here.
  • Stirring the béchamel constantly is the trick for the creamiest, lump-free sauce; don’t step away, even for a second.
03 -
  • Wipe the skillet between batches to keep each sandwich crisp and prevent leftover bits from burning.
  • Mix cheeses if you’re low on Gruyère—it keeps things interesting and delicious.
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