Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Sauce
Sandwich
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Sauce · About 3 min
- Melt butter from 30 g butter, 30 g plain flour, 300 ml milk, ¼ tsp nutmeg, stir in flour 1 minute, then whisk in milk gradually. Simmer 3 minutes; add nutmeg.
Assemble · About 5 min
- Heat oven to 200°C / 400°F. Spread mustard on bread from 8 bread slices, 200 g cooked ham, 160 g Gruyere, grated, 20 g Dijon mustard; fill with ham and half the cheese. Spread sauce and remaining cheese over tops.
Check: The food must be hot through at 200°C / 400°F.
Bake · About 15 min
- Bake 12–15 minutes until golden and hot through, reaching 74°C / 165°F.
Check: Look for this result: golden and hot through, reaching 74°C / 165°F.
Tips
- Keep sauce thick enough to stay on top of the bread.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked turkey instead of ham.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Croque Monsieur one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Croque Monsieur?
Keep sauce thick enough to stay on top of the bread.
What can I substitute in Croque Monsieur?
Use cooked turkey instead of ham.
Can I prepare Croque Monsieur ahead?
Prepare the measured ingredients for Croque Monsieur one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
