Recipe

French-Inspired Croque Monsieur with Green Salad

Crisp bread, savory ham and melted Gruyere meet a creamy bechamel topping in this French-inspired cafe lunch, served with lemon-dressed greens.

French-Inspired Croque Monsieur with Green Salad
★ — (0)
Print

Ingredients

  • 8 slices sturdy sandwich bread, about 40 g each (320 g total)
  • 200 g fully cooked, ready-to-eat sliced ham (about 7 oz)
  • 120 g Gruyere cheese, grated and divided (about 1 generous cup)
  • 25 g unsalted butter (about 1 3/4 tablespoons)
  • 20 g all-purpose flour (about 2 1/2 tablespoons)
  • 1 cup whole milk (240 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 small pinch ground nutmeg (about 1/16 teaspoon)
  • 100 g mixed green salad leaves, washed and thoroughly dried
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 tablespoon olive oil (15 ml)

Instructions

  1. Heat the oven to 425 F (220 C). Line a large rimmed baking sheet with baking parchment rated for this temperature, or use a lightly greased sheet. Arrange the bread slices in a single layer and toast for about 5 minutes, turning halfway, until the surfaces are dry and lightly golden.
  2. Meanwhile, melt the butter in a small saucepan over medium-low heat. Stir in the flour and cook, stirring constantly, for about 1 minute. It should foam gently without turning brown; this brief cooking step removes the raw flour taste.
  3. Whisk in the milk a little at a time, keeping the mixture smooth before adding more. Bring to a gentle simmer and cook for 3 to 4 minutes, whisking, until thick enough to coat a spoon but still spreadable. Stir in the nutmeg and half the pepper, then remove from the heat.
  4. Spread the Dijon evenly over four toast slices. Divide the ham among them, folding it to fit without large overhanging edges. Sprinkle with half the grated cheese, about 15 g per sandwich, and cover each with a second toast slice.
  5. Place the four sandwiches on the baking sheet with a little space between them. Spoon all the bechamel evenly over the tops, spreading nearly to the edges. Scatter the remaining cheese over the sauce so each sandwich has an even topping.
  6. Bake for about 10 to 12 minutes until the sauce bubbles, the cheese melts and the ham in the center reaches 165 F (74 C). Check the middle with a food thermometer; continue baking if needed. For this version, no broiler step is required.
  7. While the sandwiches bake, whisk the lemon juice, olive oil and remaining pepper in a large bowl. Keep the washed, dry salad leaves separate until ready to serve. No extra salt is specified because the ham, mustard and cheese already contribute salt.
  8. Let the sandwiches stand for about 2 minutes after baking; the sauce will be very hot. Toss the greens with the dressing, then place one sandwich and one-quarter of the salad on each plate. Use a knife and fork to enjoy the creamy topping.
  9. Refrigerate any leftover sandwiches promptly in shallow covered containers, separate from salad. If preparing ahead for another day, keep the sauce and sandwich components separate until ready to assemble and bake for a crisper result.

A croque monsieur turns an everyday ham-and-cheese sandwich into a warm cafe-style lunch. In this oven-baked version, lightly toasted bread supports sliced ham and Gruyere, while a spoonful of bechamel and more cheese create a bubbling top. A simple lemon-dressed green salad provides freshness alongside the rich sandwich.

The sauce is a small batch, so have the milk measured before you begin. Whisking it in gradually helps keep the texture smooth. This is a French-inspired home version with an oven finish rather than a claim to one definitive cafe preparation. It is a rich lunch; the nutrition estimate includes the full sandwich and its side salad.

A smooth sauce every time

Use moderate heat and add the milk gradually. If a few lumps appear, take the pan off the heat and whisk firmly before returning it to a gentle simmer. If it thickens while standing, loosen with a small splash of milk; this will slightly change the estimate.

Storage and reheating

Refrigerate cooked sandwiches for up to 3 days. Reheat on a baking sheet in a 350 F (175 C) oven until the center reaches 165 F (74 C); allow roughly 15 to 20 minutes from chilled, checking rather than relying only on time. Add freshly dressed greens after reheating.

Ingredient swaps

Emmental or another good melting Swiss-style cheese can replace Gruyere. Choose bread sturdy enough to hold the sauce. This recipe is intentionally rich and relatively high in sodium; lower-sodium ham can reduce sodium, but a precise new estimate depends on the product.

Frequently asked questions

Is this the same as croque madame?

No fried egg is added here. A version topped with an egg is commonly called croque madame; adding one changes both the recipe and nutrition.

Can I assemble the sandwiches early?

For best texture, toast the bread and prepare the sauce ahead, then refrigerate the sauce and ham separately. Assemble shortly before baking. A sandwich stored with sauce on top will be softer.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate uses eight 40 g bread slices, 200 g ham, 120 g Gruyere, the full whole-milk bechamel and all salad dressing divided into four portions. Bread size and ham brand can substantially change calories and sodium.

Allergen information: Wheat (bread and flour); Milk (butter, milk and cheese); Mustard; Bread may also contain eggs, soy or sesame. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Croque Monsieur.jpg by Benoit5656. Public domain dedication by the photographer. Original photograph included without alteration; filename changed for organization. This is not a photograph of a test cook of this recipe. Representative ham-and-cheese sandwich photograph; presentation may differ from this recipe.

Per serving

Nutrition facts

Serving size: 1 topped ham-and-cheese sandwich with one-quarter of the green salad (estimated nutrition)

Calories
560
Total fat
27 g
Saturated fat
13 g
Cholesterol
85 mg
Sodium
1200 mg
Total carbohydrate
49 g
Dietary fiber
3 g
Total sugars
7 g
Protein
29 g

More to cook

You may also like

Recipe tags