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+ servings
5 from 2 votes
A stack of croque monsieur sandwiches cut in half on a white plate
Mary Berry's Croque Monsieur
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Mary Berry's Croque Monsieur, a super simple but absolutely delicious recipe that makes the best working lunch. Toasted, baked or grilled bread slices, smoked ham and cheese, dijon mustard and bechamel sauce, it can't get any better than that! 

Course: Lunch
Cuisine: French
Keyword: hot sandwiches
Servings: 2 people
Calories: 572 kcal
Author: Daniela Apostol
Ingredients
  • 4 slices of bread
  • 4 slices of ham
  • 1 cup grated cheddar cheese
  • 60 g butter (¼ cup)
  • 1 tablespoon flour
  • ½ cup milk
  • 2 tablespoon dijon mustard
  • ¼ teaspoon black pepper
Instructions
  1. Preheat the oven to 220 degrees Celsius (430 Fahrenheit).

  2. Melt half of the amount of butter, and brush all the bread slices on one side only.

  3. Arrange the slices buttered side up on a baking tray and bake for 10 minutes or until golden and crispy.

  4. Spread ¾ of the dijon mustard over 2 slices of bread (not the buttered side), and arrange 2 slices of ham and spread some grated cheese on top of each mustard-spread slice.

  5. Place the other 2 slices of bread on top to make 2 sandwiches.

  6. To make the sauce, melt the rest of the butter, add the flour and whisk well.

  7. Pour in the milk, and whisk to get a smooth thick sauce.

  8. Add the remaining dijon mustard, half of the remaining cheese and black pepper.

  9. Mix well.

  10. Top the two sandwiches with the bechamel sauce, and return to the oven for a further 10-15 minutes until golden and bubbling hot.

Nutrition Facts
Mary Berry's Croque Monsieur
Amount Per Serving
Calories 572 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 30g150%
Trans Fat 1g
Cholesterol 147mg49%
Sodium 1094mg46%
Potassium 251mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 23g46%
Vitamin A 1427IU29%
Vitamin C 1mg1%
Calcium 496mg50%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.