Croque monsieur with Le Gruyère AOP


The croque monsieur is France's answer to a toastie. Filled with ham, melted Le Gruyère AOP cheese, fiery Dijon mayonnaise and topped with a gooey layer of deliciously creamy béchamel sauce, it's probably the best kind of toastie there is! Turn it into a croque madame by adding a fried egg on top.

First published in 2019




Croque monsieuer

  • 8 slices of white bread
  • 200g of Le Gruyère AOP, ideally Le Gruyère AOP Reserve, sliced
  • 4 slices of ham

Béchamel sauce

Dijon mayonnaise


Begin by making a thick béchamel sauce. Melt the butter in a saucepan and stir in the flour. Cook and stir for a minute or so to cook out the floury taste, then stir in the milk bit by bit, ensuring any lumps are whisked out before adding more milk
Once all the milk has been added and you have a smooth, thick sauce, stir in the Dijon mustard then taste and add nutmeg and salt until you're happy with the flavour. Remove from the heat and set aside
Make the Dijon mayonnaise by stirring the mustard and mayonnaise together. Set aside
Now it is time to assemble the sandwiches. Begin with a layer of Dijon mayonnaise, followed by a slice of ham and then slices of Gruyère cheese. Close the sandwich and spread the top of the lid with some béchamel sauce
Place the sandwiches on a tray and under the grill for a few minutes until the béchamel has started to colour and the cheese is nice and melted
Serve immediately with an extra dab of Dijon mayonnaise on the side

Brought to you by Le Gruyère AOP

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