Croque monsieur

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 420 Kcal, 30g Protein, 28g Carbohydrates, 21g Fat


  • Bechamel sauce
  • 1 tbsp butter
  • 1 tbsp white flour
  • 2.5 dl milk
  • 1 pinch nutmeg
  • 0.25 tsp salt
  • a little pepper
  • Sandwich
  • 8 slices toast bread
  • 8 slices ham
  • 100 g Gruyère, coarsely grated
  • a little pepper (e.g. Tasmanian mountain pepper)
  • To bake
  • 30 g cress

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  • Bechamel sauce

    Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in the milk all at once, bring to the boil while stirring, reduce the heat and simmer for approx. 5 mins., season and allow to cool slightly.
  • Sandwich

    Spread half of the bechamel sauce over 4 pieces of toast bread. Top each piece of bread with 2 slices of ham, sprinkle with half of the cheese. Place the remaining pieces of toast bread on top, press down gently, transfer to a baking tray lined with baking paper. Top with the remainder of the bechamel sauce and cheese, then season.
  • To bake

    Approx. 10 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cut the sandwiches in half, garnish with cress and serve hot.
  • Tip:

    Serve the croque monsieur for brunch or as a canapé.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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