Croque Monsieur Recipe -
Croque Monsieur Recipe
  • READY IN 25 mins

Croque Monsieur

Recipe by  

"This delicious and classy sandwich works great for breakfast or brunch. I've twisted the traditional recipe by substituting Gouda for Gruyere, adding a splash of white wine to the cheese sauce, and building it on San Francisco-style sourdough bread. To make this sandwich into Croque Madame, top it with a sunny side up egg and a grinding of pepper. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Melt 1/4 cup butter in a small saucepan over medium heat. Gradually stir the flour into the butter. Add small portions of the cream and wine alternately, whisking after each addition to thicken before introducing the next amount. Season with salt, pepper, and nutmeg. Melt the cheese into the liquid in small amounts, stirring continually. Reduce heat to low and keep sauce warm until using.
  2. Place a large skillet over medium-high heat. Spread 1/2 teaspoon of butter on one side of each slice of bread; spread about 1/2 tablespoon of Dijon mustard on the opposite side of each slice. Assemble the sandwiches by placing four slices of bread, buttered side down, into the skillet. Top each slice of bread with two slices of ham folded to completely fit on the bread; spoon equal amounts of the cheese sauce over the ham, reserving some of the sauce for later. Place the remaining slices of bread, mustard side down, atop the ham and cheese. Grill the sandwiches on each side until the bread is an even, golden brown color. Spoon a little of the cheese sauce on top of each sandwich before serving. Garnish each sandwich with 1 teaspoon of parsley.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2011

This is a great, simple recipe that people will love to eat; it's one of the most popular lunch dishes the the French bistro down the street from my office. Some changes I would make: *Use Swiss cheese instead of Gouda *Add a clove of minced garlic to the cheese sauce along with the salt and pepper. *I wouldn't use sourdough for this, I think it interferes with the delicate tastes of the sauce. Instead, just use some sort of french loaf. For those that are having issues with the sauce, what Sarah didn't point out in her original directions is that you are actually making a White Roux. To help make it consistent and easy, heat the heavy cream and wine to just below boiling. Then start melting the butter in another sauce pan. Once the butter is melted, whisk in the flour and stir until the mixture begins to bubble. Remove from heat and whisk in the hot cream and wine mixture. Return to the heat and add cheese, stirring until the cheese is melted. By heating the cream/wine first and insuring that the roux is bubbling, you should get a great sauce every time.

Most Helpful Critical Review
Apr 25, 2008

Skip the cream sauce for an authentic french sandwich. top the sandwich with swiss cheese and broil.

Oct 19, 2007

Delicious! Brought me back to junior year abroad in Paris and my favorite brunch place near the Tuileries. My only comment to this recipe is the order of business - because of the delicate nature of making the cheese sauce & keeping it from separating, I would put the butter & mustard on the bread slices first and then, while the griddle or skillet is heating up, make the cheese sauce - then you can throw the bread, ham (I used mortadella), and cheese on right away.

Nov 29, 2010

I absolutely LOVED this recipe. You should probably use 1/8 of a cup of butter since 1/4 was a tad excessive. Otherwise, the sandwich was delicieux :D

Jan 18, 2011

WOW! This recipe is a keeper! This was my first time trying Croque Monsieur of any kind and I loved it. It was very easy to make. After reading some other reviews about how the sauce could be difficult I was a little worried but had no problems with separation at all. My advice is to definitely try this recipe. Very easy and super tasty!

Jan 04, 2011

Eh, I may just be my inexperience with whisking, but I found the sauce very difficult to make and could not stop it from separating. It was fine--we made French toast instead. I don't think I'd try to make this again, at least, not for guests.

Jan 28, 2013

I have had this sandwich in France they made it almost like this with a few extras it was as good as any in France use gruyere cheese inside and put some on top and bake it in a 400 degree oven and there you go yum yum

Jul 15, 2012

A delectable concoction, I prepared this just as directed. We all love it and I've served it several times. My son usually likes only American cheese, but he doesn't take a pass on this one. I had no trouble with the cheese sauce separating - I just use a large whisk on it. I find the gouda about impossible to grate, so I just cut it into small pieces. Ordinarily, I would think that sourdough would be too strong a flavor, but I use Pepperidge Farm, and, when grilled, it adds just the right, not too "bitey" flavor. This is a treat for the palate any way you slice it. The sauce would be excellent for many uses. Thanks so much for this wonderful recipe!


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  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 1088 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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