Croque Monsieur

The love is real! Baked ham and cheese with creamy Bechamel oozing with each bite!
Course Main Course


  • 8 slices thick country style bread
  • 8 slices of ham
  • 1 1/2 cups grated Gruyere cheese
  • 1 tsp FRENCH PANTRY Herbs de Provence Herb Blend

Bechamel Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 tbsp FRENCH PANTRY Bordeaux Wild Pepper Mustard
  • 1/2 tsp freshly grated or ground nutmeg
  • FRENCH PANTRY Sel Gris Salt


  • Preheat oven to 425°F degrees and place a Medium Bonmat on a Medium Perforated Baking Sheet and set aside.

Prepare Bechamel easily on your stovetop:

  • Place butter, flour and milk in your saucepan over medium heat. Stir continuously until sauce is smooth and thickened. Once sauce is thick (approx. 5-7 minutes), remove from heat and whisk in mustard & nutmeg. Taste and add salt as needed. The Bechamel can be made ahead of time and cooled in the fridge for up to one day.

To assemble the sandwiches:

  • Place 4 bread slices on the Bonmat and spread generously with ½ of the Bechamel. Reserve the other ½ for the next step. Layer ham and ½ of the cheese on top of the Bechamel.
  • Top each sandwich with a second piece of bread and spread Bechamel on top of that slice of bread. Top Bechamel with remaining cheese and sprinkle each sandwich with herb blend. 
  • Bake 12-15 minutes until cheese is lightly browned and bubbling.