Chicken & Cheese Croque Monsieur

Crunchy on the outside, creamy and savory within, this Chicken & Cheese Croque Monsieur is the kind of comfort food that wraps you in a warm culinary hug. Imagine the satisfying crackle as you slice into golden-toasted bread, giving way to layers of juicy chicken and melted cheese, all hugged by a velvety béchamel sauce. Trust me, you’re going to want this on your table—especially when comfort food calls.

Behind the Recipe

There’s something nostalgic about warm sandwiches, especially the kind that feel like a full meal in one bite. This version of the Croque Monsieur was inspired by a rainy weekend craving that turned into a kitchen experiment. I had some roasted chicken leftovers, a chunk of Gruyère cheese, and half a loaf of sourdough. One thing led to another, and this crispy, cheesy masterpiece was born. It’s become a family favorite, always requested for cozy evenings or casual brunches.

Recipe Origin or Trivia

The Croque Monsieur hails from France, originally making its debut in Paris cafés around the early 1900s. Traditionally a simple ham and cheese sandwich topped with béchamel and broiled to bubbly perfection, it’s the epitome of French comfort food. The name literally means “Mister Crunch,” a playful nod to its satisfyingly crisp exterior. While the classic version uses ham, adding chicken brings in a heartier twist that makes it more filling and perfect for repurposing leftovers in a delicious way.

Why You’ll Love Chicken & Cheese Croque Monsieur

This sandwich isn’t just good, it’s a full-on crave-worthy experience. Here’s why it’s about to become a favorite in your kitchen:

Versatile: Works for brunch, lunch, or dinner. Add a salad or soup and you’re all set.

Budget-Friendly: Uses pantry staples and leftover chicken, which means less waste and more flavor.

Quick and Easy: Done in under 30 minutes. No fancy skills needed.

Customizable: Swap the cheese, try different breads, or even make it spicy with a pinch of chili flakes.

Crowd-Pleasing: Adults and kids alike go crazy for this melty, crunchy creation.

Make-Ahead Friendly: Assemble in advance and broil right before serving.

Great for Leftovers: A great way to transform cooked chicken into something irresistible.

Chef’s Pro Tips for Perfect Results

Want to nail it on the first try? Here are my go-to tips for mastering this melty masterpiece:

• Use day-old or slightly dry bread to prevent sogginess.
• Lightly toast the bread before assembling for extra crunch.
• Shred your cheese yourself—pre-shredded versions don’t melt as smoothly.
• Warm your béchamel just before spreading to make it more spreadable.
• Finish with a quick broil, not bake, for that signature golden crust.

Kitchen Tools You’ll Need

You won’t need a full arsenal of tools, just a few reliable basics:

Medium Saucepan: For making the béchamel sauce silky and smooth.

Whisk: Essential to keep your béchamel lump-free.

Skillet or Griddle: To toast the sandwich evenly on both sides.

Oven or Broiler: For that bubbly, golden top finish.

Spatula: Helps with easy flipping without damaging your masterpiece.

Ingredients in Chicken & Cheese Croque Monsieur

This recipe is a perfect balance of hearty and indulgent. Here’s what brings it all together:

1. Bread Slices: 8 slices of sturdy sourdough or country bread. Holds up well to sauce and toasting.
2. Cooked Chicken: 2 cups shredded or sliced. Adds a protein punch and makes it heartier.
3. Gruyère Cheese: 2 cups shredded. Melts beautifully and has a nutty richness.
4. Parmesan Cheese: ½ cup grated. Adds salty sharpness to the béchamel.
5. Butter: 3 tablespoons unsalted. Starts the base of your sauce and toasts the bread.
6. Flour: 3 tablespoons all-purpose. Thickens the béchamel to a creamy consistency.
7. Milk: 2 cups whole milk. Makes the béchamel rich and velvety.
8. Dijon Mustard: 2 teaspoons. Adds a subtle tang and depth.
9. Nutmeg: A pinch. Classic touch in béchamel for warmth.
10. Salt and Pepper: To taste. Enhances all the other flavors.

Ingredient Substitutions

Running low on something? Here’s how to adapt:

Gruyère Cheese: Substitute with Swiss or Emmental.

Parmesan Cheese: Pecorino Romano will work in a pinch.

Sourdough Bread: Use brioche, white sandwich bread, or even a baguette.

Whole Milk: Go with 2% if needed, but avoid skim for best texture.

Chicken: Try turkey slices or rotisserie chicken.

Ingredient Spotlight

Gruyère Cheese: This nutty, semi-hard cheese from Switzerland is prized for its smooth melting and bold flavor that holds its own against creamy sauces.

Dijon Mustard: A French classic that brings acidity and brightness, balancing the richness of the cheese and béchamel.

Instructions for Making Chicken & Cheese Croque Monsieur

Let’s get cooking! Follow these steps and you’ll have a sizzling, gooey Croque Monsieur ready in no time.

1. Preheat Your Equipment:
   Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a saucepan over medium heat, melt butter, then whisk in flour to form a paste. Cook for 1 minute. Slowly add milk, whisking constantly until thickened. Stir in Dijon mustard, nutmeg, salt, and pepper. Fold in grated Parmesan cheese. Set béchamel aside.
3. Prepare Your Cooking Vessel:
   Warm a skillet or griddle over medium heat. Butter one side of each bread slice.
4. Assemble the Dish:
   Place 4 slices of bread, buttered side down, on a work surface. Spread béchamel on each slice, then layer with shredded chicken and Gruyère cheese. Top with remaining bread slices, buttered side up. Spread a little more béchamel and cheese on top of each sandwich.
5. Cook to Perfection:
   Toast the sandwiches in a skillet for 2–3 minutes on each side until golden. Then place on a baking sheet and broil for 2–3 minutes, just until the top is bubbly and golden brown.
6. Finishing Touches:
   Let them sit for a minute before slicing. Add a sprinkle of herbs if desired.
7. Serve and Enjoy:
   Serve warm with a crisp green salad or a cup of soup on the side.

Texture & Flavor Secrets

This sandwich is all about contrasts. The crust is buttery and crisp, the interior luxuriously creamy. The chicken adds heartiness, while the Gruyère melts into pools of gooey goodness. The béchamel ties it all together with richness, while the Dijon and nutmeg add depth and dimension.

Cooking Tips & Tricks

A few handy tips can make this recipe even easier:

• Use pre-cooked chicken to save time.
• Toast bread before assembling if it’s super fresh or soft.
• Make the béchamel ahead and refrigerate up to 2 days.
• Add a dash of white pepper to the béchamel for extra warmth.

What to Avoid

Avoiding these mistakes ensures delicious results:

• Don’t use soft bread, or it may fall apart under the sauce.
• Avoid overstuffing, which can make it hard to cook evenly.
• Don’t skip the broil—it’s key to the signature crunchy top.

Nutrition Facts

Servings: 4
Calories per serving: 620

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can make the béchamel and prep the sandwiches in advance, just leave the final broil for when you’re ready to eat. Store leftovers in the fridge for up to 2 days. Reheat in the oven to restore crispiness. Avoid microwaving—it softens the bread too much. These also freeze well if wrapped tightly.

How to Serve Chicken & Cheese Croque Monsieur

Pair it with a simple arugula salad tossed in lemon vinaigrette or a bowl of tomato soup. For brunch, serve alongside roasted potatoes and a mimosa. This dish also makes an amazing late-night snack with a side of pickles.

Creative Leftover Transformations

Got extras? Here’s how to reinvent them:

• Croque Casserole: Chop into chunks and bake with eggs and milk for a savory strata.
• Breakfast Melt: Reheat and top with a fried egg.
• Mini Bites: Slice into cubes and skewer for party bites.

Additional Tips

• For extra crunch, add a sprinkle of panko on top before broiling.
• Make it spicy with a dash of hot sauce or chili flakes in the béchamel.
• Add thin-sliced tomatoes or sautéed mushrooms between the layers for a twist.

Make It a Showstopper

Serve it on a wooden board with a side of greens and a ramekin of Dijon mustard. Dust with a bit of paprika or chopped parsley. Let the golden top be the star by keeping sides minimal and clean.

Variations to Try

• Mushroom Croque: Replace chicken with sautéed mushrooms for a vegetarian take.
• Caprese Twist: Add mozzarella and sliced tomato with a touch of basil.
• Smoky Touch: Use smoked chicken or smoked Gouda for a flavor boost.
• Breakfast Style: Add a soft scrambled egg between the layers.
• Mini Croques: Make slider-size versions for brunch buffets or parties.

FAQ’s

Q1: Can I make this without béchamel?

Yes, but it won’t have the same creamy richness. You could use a thick cheese sauce as an alternative.

Q2: What’s the best bread for Croque Monsieur?

A sturdy, slightly dry sourdough or country loaf works best to hold up to the sauce and filling.

Q3: Can I make it vegetarian?

Absolutely! Swap the chicken for sautéed mushrooms, spinach, or even grilled zucchini.

Q4: Is this the same as a Monte Cristo?

Not quite. A Monte Cristo is dipped in egg batter and fried, while this is broiled and layered with béchamel.

Q5: Can I freeze these sandwiches?

Yes. Assemble without broiling, wrap tightly, and freeze. Broil directly from frozen, adding a few extra minutes.

Q6: What cheese can I use besides Gruyère?

Swiss, Emmental, or even sharp white cheddar work well.

Q7: Can I use leftover rotisserie chicken?

Definitely. Just shred it finely so it layers well.

Q8: How do I keep the bread from getting soggy?

Toast the bread lightly before assembling and avoid over-saucing.

Q9: Can I serve this cold?

It’s best warm, but if you must serve cold, skip the final béchamel topping to avoid sogginess.

Q10: What can I pair with it for a full meal?

Try it with a crisp salad, roasted veggies, or a light soup like tomato or leek and potato.

Conclusion

The Chicken & Cheese Croque Monsieur is the kind of dish that hits all the right notes—crispy, creamy, rich, and oh-so-satisfying. Whether you’re serving it for brunch, lunch, or a cozy dinner, it brings a touch of indulgence to any table. Let me tell you, it’s worth every bite.

Print