Recipe Swap: Croque Monsieur Sandwiches


Why are sandwiches so difficult to photograph? I took about 20 pictures of this one trying to get a semi-decent shot and unfortunately this is the best I could come up with. I think I need to re-read Food Blogging for Dummies to see if Kelly provides any tips.

So while this picture does absolutely no justice to this sandwich, you'll just have to take my word for it, that it was SO GOOD! It was Blogger's Choice for this recipe swap and I was assigned Does Not Cook Well With Others. If that sounds familiar, it because I also made her incredible Chicken Cheese Enchiladas. When I found this recipe on her blog, I knew I had to make it.

See, a week before I was planning the menu and somehow the idea for Croque Monsieur sandwiches popped into my head. I even put them on the menu for the week but then wasn't able to make them. How perfect is it that they worked out for the swap?

Croque Monsieur Sandwiches
Source: DNCWWO, adapted from The Jey of Cooking, originally from Ina Garten
Serving: 4
Printer Friendly

    • 2 tbsp. unsalted butter
    • 2 tbsp. all-purpose flour
    • 2 cups hot milk (microwaved)
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • pinch of nutmeg
    • 5 cups grated Gruyere cheese
    • 1/2 cup grated Parmesan cheese
    • 8 slices bread (I used potato)
    • 1 lb. Black Forest ham
    • Dijon mustard

1. Preheat the oven to 400. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Melt the butter in a medium sized saucepan over low heat. Add the flour and stir constantly with a wooden spoon for two minutes. Then slowly stir in the milk, stirring until the mixture thickens, about 5 minutes.
3. Remove the pan from the heat and stir in the salt, pepper, nutmeg, Parmesan and 1/2 cup of the Gruyere cheese. Set aside.
4. Place the pieces of bread on the baking sheet and bake for 5 minutes. Flip over and bake another 2 minutes. Remove from the oven.
5. Spread Dijon mustard on four of the slices. Divide the ham among those four slices, then use half of the remaining Gruyere cheese to put on top of the ham.
6. Top with the remaining bread slices to create a sandwich. Pour the cheese sauce over the sandwiches and top with the remaining Gruyere. Bake for 5 minutes then broil for 2-3 minutes or until the cheese is lightly browned and bubbly.  

I'm a fan of much more bubbly and browned cheese, but I found out that we possess the world's most sensitive fire alarm so I've become incredibly cautious while using the broiler. However, even with less browned cheese, this sandwich was still great. Its rich and filling and everything you want out of a calorie-laden sandwich.  


  1. I loved these sandwiches -- I'm glad you did, too!

  2. Oh all that cheese on top of it. I wonderful if it would work with turkey instead of ham? (Not a ham fan)

    1. I think they would. I always use turkey to make a Rachel but still call it a Reuben so I think it would work the same with this.

  3. MFD is a huge fan of the croque madame. I guess this is her counterpart!

  4. I used to set off my fire alarm in my old place doing almost anything in the oven. Definitely frustrating! And I agree about taking sandwich pictures, definitely a challenge. These sound yummy, I should put these into our rotation soon.

  5. Don't sell yourself short on the photo - drippy cheese is all I need to see to consider making the recipe!

    I do love me some croque monsieur/madame sandwiches

  6. Cheesy, melty, delicious sandwiches are the absolute hardest to photograph! But never in my life have I been able to say no to a cheesy, melty, delicious sandwich! Great pick!

  7. These are so good. I love croque monsieur but have never made them at home.

    Thanks for being part of the recipe swaps!


AdChoice Icon, to be placed in the footer:

Total Pageviews

Back to Top