Easy Croque Monsieur Recipe -The Hot French Ham and Cheese Sandwich

What is Croque Monsieur?

Pronounced 'crock meu-syeu', a Croque Monsieur is the hot French answer to a ham and cheese sandwich. This famous oven baked cheesy toastie has a mystery to its origin in Paris. It was mentioned in the press as of the 1890s and Marcel Proust mentions enjoying it in a hotel with his grandmother in his novel, 'À l'ombre des jeunes filles en fleurs' (1919).

My favourite story is the one cited by Francois-Régis Gaudry in his book, 'On Va Déguster Paris'. In 1910, Michel Lunarca, the owner of the Bel Âge café on boulevard des Capucines ran out of baguettes whilemaking his usual 'Jambon-beurre' sandwich.
Instead he prepared one using sandwich bread but tried to simulate the crunch (or 'le croque') of the baguette by baking or pan-frying it. When his satisfied customers asked what was inside it, Lunarca jested, 'De la viande de monsieur!' (a man)

What's in a Traditional Croque Monsieur?

Croque Monsieur's ingredients are simple. It contains sliced bread, ham, and the traditional version uses Bechamel, mixed with grated cheese then toasted under the grill or broiler. Although easy to find, ensure the best quality of bread and ham to copycat the ones you'll find in typical Parisian cafés.

• Bread: the French classic uses quality 'pain de mie' (sliced white sandwich bread), best bought from a bakery. In Paris, various types of bread are used: from Japanese style, 'pain aux céréales' (wholegrain sliced) to Pain Poilane, so popular in many cafés and bistros, it's called a 'Croque-Poilâne' with sourdough (see photo below).
  For the genuine taste, please avoid processed sliced bread from supermarkets filled with sugar and oil (e.g. Harry's).
• Ham: Buy good, sliced ham from the butcher. It's not only better quality but it's cheaper than those sealed in plastic in supermarkets! In France, the traditional ham is 'Jambon de Paris'. To find the best, head to Maison Doumbéa in rue de Charonne for the real McCoy.
• Cheese: use grated Emmental, Gruyère or Comté for a traditional sandwich.
• Béchamel Sauce: for the classic, ideal if making for 4 or more.

How to Make Croque Monsieur: Easy Recipe for 2

Mix together the crème fraîche (or Greek yoghurt) with the mustard, nutmeg and season.

Thinly spread half of the mixture on 2 slices of bread (or on 4 if really small slices like I have here!). Spread right into the corners, top with the ham and place another slice of bread on top.

Mix the grated cheese into the small amount of creamy mixture left and spread over the top. Place on a baking sheet covered with baking parchment and toast in the oven for 10-15 minutes.

This recipe is a quick version for two but, if making for 4 or more, I recommend making the authentic version. Use half the quantity of this Béchamel sauce recipe for a softer texture, instead of the crème frâiche/Greek yoghurt.

Express Version: For an even quicker express version, use Vache qui Rit® spreading cheese. Before you frown at this, even French chef Yves Camdeborde does this!

Croque Monsieur vs Madame

To make a Croque Madame, it's the same recipe. The only difference is Madame includes a fried egg, ideally sunny side up. Place on top just before serving.

Where to Find Some of the Best in Paris

• Sébastien Gaudard - he uses Japanese white sandwich bread ('pain de mie') in his award-winning Croque Monsieur. Near le Louvre in the 1st - see my tearoom guide.
• Maison Mulot - on rue de Seine in the 6th.
• Fric-Frac - with cereal sandwich bread by Meilleur Ouvrier de France, Frédéric Lalos in both the 10th and 18th.
• The above Croque Poilâne is from le Moulin de la Vièrge in the 2nd (near Place des Victoires).

How to Serve

In France, Croque Monsieur is served in about every brasserie and always sides with a simple green salad. This salad recipe gives many seasonal and healthy texture suggestions.

Occasionally, it also comes with les frites (French fries). So, between my husband's Croque Monsieur and my Croque Madame above, who's the more healthy between us - Mr or Mrs?

For a lighter way to enjoy Jambon de Paris and Emmental, try my Parisian salad with hard-boiled eggs and mustard vinaigrette