Croque Monsieur Recipe (2024)

I've often wondered why the fuss for grilled ham, cheese & bechamel. Then I learned key ingredients that transcend like great music. The sauce requires fresh nutmeg & a touch of mustard. Use French Comte from unpasteurized milk aged at least 10 months. Ham needs a touch of sweetness: Jambon De Paris or Beechwood smoked ham. Bake & broil: browned cheese with toffee notes harmonize with creamy nutmeg and soar with the sweetness of the ham enhanced by the slight tang of mustard!

I don't really get it. I'm french and for me this is a croque monsieur qnd not a panini. Paninis are not made with slides of breads but with a small half-coocked baguette (I don't know what is the right name of it).

Italians don't call it "panini" - first, that's a plural (of "panino", i.e. sandwich). This particular kind of sandwich - the croque-monsieur of the French - is called a "toast" in Italy, never "panino" and certainly not "panini".

Loved this recipe, with tomato basil soup. Used brioche loaf brushed with olive oil, ham from Primal Cuts and a mix of manchego and white cheddar cheese. Used foil-wrapped bricks, each brick weighing down 2 sandwiches, on our big griddle on the stove, worked great! Allowed the griddle to heat up well, assemble the sandwiches quickly and check for a beautiful golden crust. Yumm!

Doesn't 24 slices of bread suggest more than one?? Interesting use of the idea of "cooking notes".

Whatever yoy guys want to call it; I call it delicuous

Used entire bechamel splitting on two open faced toasts. Toast bread first. Spread mustard on toast. Top with ham. Then lots bechamel (leave some for top). Then cheese. Then more bechamel. Twists of black pepper and salt. Broil until bubbly-brown on top. Nutmeg must in bechamel. When you bite into it, it is like eating a cloud because the bechemel is also in the middle. This recipe as guide with my changes made it like the ones I remember from Rue Saint Pierre in the 6th arrondissem*nt

Second note: I never had a croque with 2 tsp of bechamel. It should be floating in bechemal so it tastes like a cloud, as I noted. Also, should be open faced or it can’t float — it would all squeeze out. This recipe unaltered is a grilled cheese sandwich with a little bechemal. I’m sure it is delicious but it does not look or taste anything like the croque monsieur I’ve always eaten all over France. I enjoyed it! I also enjoyed one more like a croque that I described in my prior note.

Croque-Monsieur is French! Par bleu!!

Too much effort for too little return. This is, as one reviewer stated, a glorified grilled cheese sandwich. The nutmeg mentioned by another reviewer is a lovely touch to the filling mixture. My previous experience with a Croque involved using a hollowed-out sourdough French loaf. That would be easier and more satisfying than this recipe. Whatever you do, don’t prepare it using brioche.

white cheddar gruyere/comte

The 1. Preheat oven instruction is erroneous in that the casserole rests for 1 hr. to overnight, please correct.

I've often wondered why the fuss for grilled ham, cheese & bechamel. Then I learned key ingredients that transcend like great music. The sauce requires fresh nutmeg & a touch of mustard. Use French Comte from unpasteurized milk aged at least 10 months. Ham needs a touch of sweetness: Jambon De Paris or Beechwood smoked ham. Bake & broil: browned cheese with toffee notes harmonize with creamy nutmeg and soar with the sweetness of the ham enhanced by the slight tang of mustard!

Loved this recipe, with tomato basil soup. Used brioche loaf brushed with olive oil, ham from Primal Cuts and a mix of manchego and white cheddar cheese. Used foil-wrapped bricks, each brick weighing down 2 sandwiches, on our big griddle on the stove, worked great! Allowed the griddle to heat up well, assemble the sandwiches quickly and check for a beautiful golden crust. Yumm!

Whatever yoy guys want to call it; I call it delicuous

Italians don't call it "panini" - first, that's a plural (of "panino", i.e. sandwich). This particular kind of sandwich - the croque-monsieur of the French - is called a "toast" in Italy, never "panino" and certainly not "panini".

I understand a proper Croque Monsieur has the bechamel plus cheese on the top of the upper piece of bread and it's grilled not put into a panini machine. That's how I have had them in France .. otherwise isn't this version just a grilled cheese sandwich, admittedly sounding delicious?

I don't really get it. I'm french and for me this is a croque monsieur qnd not a panini. Paninis are not made with slides of breads but with a small half-coocked baguette (I don't know what is the right name of it).