Croque Monsieur

Croque Monsieur


Great for lunch, brunch, or a light dinner, a classic croque monsieur should be in everyone’s cooking repertoire. Our French bistro ham will give you authentic results.


  • 4 tablespoons Black Truffle Butter
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • 1 tablespoon Dijon mustard
  • Kosher salt & freshly ground black pepper
  • grated nutmeg, to taste
  • 8 slices Pain de Campagne
  • 8 thin slices Berkshire Pork Bistro Ham
  • 3 ounces Gruyere cheese, grated
  • 3 ounces young Fontina cheese, grated
  • Cornichons, for serving


  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium-high heat, melt truffle butter. Add flour and whisk frequently until mixture turns golden brown and foamy, about 4 minutes. Gradually add milk, whisking constantly until smooth and thickened, about 4 more minutes. Remove from heat and whisk in mustard; season with nutmeg, salt, and pepper, to taste.
  3. Lay all eight slices of country bread on a sheet pan. Spread each slice with a thick coating of béchamel in an even layer. On four of the slices, top béchamel with ham slices and half of the cheese. Lay the béchamel-only slices on top and spread the rest of the cheese over the béchamel.
  4. Bake until the cheese is melted and the tops of the sandwiches are golden brown and crusty, about 15-20 minutes. Serve immediately, with cornichons and baby greens dressed with vinaigrette.