Crunch, Melt, Repeat: The Irresistible Charm of the Croque-Monsieur

Ah, the Croque-Monsieur. A name that sounds like it waltzed straight out of a Parisian café, dressed in a perfectly tailored suit, twirling its moustache while sipping an espresso. But don’t let the fancy name fool you. This is, at its core, a gloriously indulgent, crispy, melty, and borderline sinful ham and cheese toastie that the French somehow managed to turn into a cultural icon.

The story goes that the Croque-Monsieur was born in a Parisian bistro around 1910, a happy accident where a particularly impatient chef ran out of baguettes and decided to toast up a ham and cheese sandwich instead. Et voilà, culinary magic. The name itself—croque, meaning “crunch,” and monsieur, meaning “mister”—suggests that this sandwich is not just food, but a refined gentleman who knows his way around a good crust.

Over the years, regional variations have flourished. The Croque-Madame waltzed into the scene, flaunting a fried egg on top, because everything is better with an egg. In the south of France, some versions come with a drizzle of béchamel sauce, turning it into a creamy, decadent delight. Head to Italy and you might stumble upon the crostone, a distant cousin. In the UK, we just call it a posh toastie, but let’s be honest—put béchamel and Gruyère on anything, and it feels undeniably French.

What makes a Croque-Monsieur special isn’t just the crunch, or the layers of ham and melted cheese—it’s the unapologetic richness of it all. The bread is slathered with butter, grilled to perfection, oozing with cheese, and often bathed in béchamel. It’s the kind of dish that doesn’t care for calorie counting. It’s here for pleasure and pleasure alone.

Pairing drinks with this golden masterpiece depends on the occasion. A glass of chilled white wine, like a crisp Chardonnay, cuts through the richness beautifully. Feeling fancy? A sparkling Crémant does the trick. If it’s a Sunday morning affair, a strong espresso or a well-brewed cup of breakfast tea works wonders. And if it’s a late-night indulgence? Well, a cold beer never fails.

The Croque-Monsieur is a team player when it comes to complementary dishes. A simple green salad with a zesty vinaigrette balances out the richness. A bowl of French onion soup on the side? Très magnifique. If you really want to push the boat out, a few cornichons or a dollop of Dijon mustard bring an extra zing.

Health benefits? Let’s not kid ourselves. This is not a superfood, and no one is eating it for the omega-3s. But it does deliver protein from the ham, calcium from the cheese, and a whole lot of joy, which surely counts for something. If you want to make it marginally less indulgent, you could swap the white bread for sourdough and opt for a leaner ham. But let’s be real—you’re not here for a diet sandwich.

Where to find one? Any self-respecting French café will have a Croque-Monsieur on the menu. Bistros in Paris serve them with a flourish, while bakeries might offer them as a grab-and-go snack. Some gastropubs and brunch spots outside of France also feature them, often with their own creative twists. Or, better yet, just make one at home—it’s ridiculously easy.

Speaking of which, here’s how to create this crunchy, cheesy masterpiece in your own kitchen.

The Ultimate Croque-Monsieur Recipe

Ingredients:

• 4 slices of good-quality white bread
• 2 tbsp unsalted butter, softened
• 2 tsp Dijon mustard
• 4 slices of ham (preferably something mildly smoked)
• 100g Gruyère cheese, grated
• 200ml whole milk
• 1 tbsp plain flour
• 1 tbsp butter (for the béchamel)
• A pinch of nutmeg
• Salt and pepper to taste

Method:

Start by making the béchamel sauce. Melt the butter in a saucepan over medium heat, then whisk in the flour to form a roux. Cook for about a minute, then gradually whisk in the milk, stirring continuously until it thickens. Season with salt, pepper, and a pinch of nutmeg, then set aside.

Spread butter on one side of each bread slice and Dijon mustard on the other. Layer two slices with ham and a generous amount of grated Gruyère, then top with the other bread slices (butter-side out). Heat a pan over medium heat and grill the sandwiches until golden and crisp on both sides.

Now, for the final flourish: slather the tops of the sandwiches with béchamel sauce, sprinkle with more Gruyère, and pop them under a hot grill until gloriously golden and bubbling.

Serve hot, ideally with a green salad, a glass of something fabulous, and a smug sense of satisfaction. Bon appétit!