Mary Berry Croque Monsieur

The first time I made this, I thought, “How fancy can a ham-and-cheese sandwich really be?” Reader, I was wrong. I scorched the top under the grill, forgot to season the sauce, and used supermarket sliced ham that tasted like regret. But once I slowed down and treated each step with care—hello Dijon, buttery grilled bread, thick cheesy sauce—it became one of my go-to quick comforts.

This isn’t a Tuesday sandwich. This is a put-the-kettle-on-and-pretend-you’re-in-Paris sandwich.

WHY THIS ONE WORKS SO WELL

• Two textures of cheese: Melted inside and bubbling on top. It’s a cheese lover’s dream.
• Toasted buttered bread: Crisps up golden on one side, stays soft on the other. The perfect bite.
• Punchy Dijon: Don’t skip it. It cuts through the richness and makes everything pop.
• Gruyère: Melts like a dream and has real flavour—not just bland goo.

Most recipes throw cheese on top and call it a day. This one doubles down with a silky cheese sauce you make fresh—and it’s worth it.

INGREDIENTS + WHY THEY MATTER

• White bread (4 slices) – Medium thickness is best. Too thin and it collapses, too thick and it dominates.
• Butter (50g) – Half for brushing bread, half for the sauce. Gives richness and golden colour.
• Dijon mustard (2 tbsp) – Adds zing. If you’re not a fan, use less—but don’t leave it out.
• Smoked ham (4 slices) – Thinly sliced, good quality. Adds depth without overpowering.
• Gruyère (100g) – Coarsely grated. Melts beautifully, doesn’t go stringy.
• Plain flour (15g) – Thickens the sauce.
• Full-fat milk (150ml) – Hot milk blends smoothly and speeds things up.
• Nutmeg (pinch) – Just a whisper. Don’t overdo it. Optional, but lovely.
• Salt + pepper – Essential. Taste your sauce and don’t skimp.

WANT TO CHANGE IT UP? HERE’S HOW

• No Gruyère? Emmental or Comté work well. Even a strong cheddar will do in a pinch.
• No ham? Use cooked turkey, or skip the meat and add wilted spinach or mushrooms for a veggie twist.
• Going posh? Add a fried egg on top and make it a Croque Madame.
• Bread swap? Sourdough or brioche slices can be stunning—just toast them a bit longer.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Burnt top	Grill too hot, too close	Use medium heat + watch like a hawk
Lumpy sauce	Added milk too fast	Whisk slowly, bit by bit
Soggy bottom slice	Bread too soft or under-toasted	Use firmer bread + toast one side only
Cheese slid off	Sauce too thin	Let it thicken before topping

HOW TO MAKE MARY BERRY’S CROQUE MONSIEUR

PREP THE GRILL

Preheat to medium. Line a tray with foil.

TOAST THE BREAD

Melt half the butter. Brush one side of each bread slice. Grill buttered side up for 1–2 mins till golden.

ASSEMBLE THE SANDWICHES

Flip slices over. Spread unbuttered side with Dijon. On two slices, layer ham + half the cheese. Top with other bread slices (golden side up).

MAKE THE CHEESE SAUCE

Melt remaining butter in a pan. Stir in flour. Gradually whisk in hot milk. Stir until thickened. Off heat, add nutmeg + 25g cheese. Season to taste.

TOP + GRILL

Spread sauce over sandwich tops. Sprinkle with remaining cheese. Grill 5 mins until golden and bubbling.

COOL + SERVE

Let sit 1 min before slicing—the cheese sets slightly and makes it easier to eat.

TIPS FROM MY KITCHEN

• I always toast just one side of the bread so the inside stays soft and melds with the cheese.
• Use a microplane for the nutmeg—you only need a few shavings.
• If making for a crowd, prep the sauce ahead and assemble sandwiches just before grilling.
• I freeze extra cheese sauce in a little tub for quick lunchtime toasties.

STORAGE + SERVING

• Fridge: Cooled leftovers keep in the fridge up to 3 days.
• Freezer: Wrap tightly in foil, freeze for 1 month. Thaw overnight in fridge.
• Reheat: Oven at 180°C (350°F) for 10–15 mins. Microwave works but softens the bread.
• Serve with: Green salad, cornichons, or tomato soup on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the cheese sauce ahead of time?
A: Yes—store in the fridge and reheat gently before using. Whisk if it separates.

Q: Can I skip the grill and use the oven?
A: Yep, bake at 200°C (180°C fan) for 10 mins instead. Not quite as crisp, but still delicious.

Q: What’s the difference between Croque Monsieur and Madame?
A: The Madame has a fried egg on top. The Monsieur is all about that cheese sauce.

Q: Can I use pre-sliced cheese?
A: You can, but it won’t melt or mix into the sauce quite the same. Grating is better here.

Try More Recipes:

• Mary Berry Eggy Bread Avocado and Ham Sandwich
• Mary Berry Smoked Salmon Canapé Sandwiches
• Mary Berry Pan Fried Falafel