This luxurious sandwich combines the best elements of a Monte Cristo and a Croque Monsieur, blending the deliciousness of both into one irresistible creation.

I enjoy using a variety of carbs for sandwich bread, like pancakes and french toast, but strangely, I rarely choose croissants. I prefer them fresh since they’re too flaky to hold a substantial sandwich together (and I’m all about the hearty sandwiches). However, stale croissants, or those from the store, offer a different experience. The crisp exterior softens, leaving behind a buttery, pocketed bread with a firm eggy crust, the ideal base for a decadent croque monsieur.

If you’re not familiar with a croque monsieur, it’s a refined French ham and cheese sandwich. Typically, it’s made with two slices of crusty sourdough, Gruyère cheese, ham, and a spread of Dijon and béchamel sauce. The sandwich is then toasted until golden and gooey in a buttery pan. Add an egg on top, and it transforms into a croque madame. As you can see, it’s a dish that’s been elevated to another level.

While croissants don’t have the same crusty texture as sourdough, that’s part of their appeal. Sometimes, I don’t want my meal to require too much effort, and a thick crust can be a real chew challenge. Aged croissants, however, are rich and buttery with delicate pockets, and in some odd way, I believe croque monsieurs should be made like French toast. The airy pockets absorb a creamy custard, breathing new life into stale croissants. I might even pair it with a Monte Cristo or mozzarella in carrozza (which is best made in an air fryer). But if you prefer to skip the custard, feel free to do so.

A guide to making a Croissant Monsieur

1. Immerse your croissant in custard

Whisk together cream, an egg, and a pinch of salt. Slice the croissant in half horizontally and dip it into the custard, allowing it to absorb the mixture. Fry the halves in a buttered pan, cooking until all sides are lightly golden. Remove them from the pan and let them cool for a moment on a wire rack.

As previously mentioned, this step is optional since it stems from my quirky croque-croissant fantasy, but I highly recommend it. The custard adds a tender, airy texture to the bread, which I absolutely love. If you’re not keen on it or simply wish to save some time, feel free to skip ahead to step two. The sandwich will still be crisp without the custard.

2. Prepare the béchamel sauce

Making a small batch of béchamel sauce is simpler than it might sound. Start by heating a quarter cup of milk in the microwave until it’s hot. In a small pot, melt a pat of butter and whisk in a tablespoon of all-purpose flour, letting it bubble for about a minute. While stirring constantly, slowly pour in the warm milk. Turn off the heat and add a pinch of salt and nutmeg.

3. Assemble the sandwich

Spread a generous layer of béchamel sauce on both sides of the croissant. Layer the sauce with shredded or thinly sliced Gruyère or Swiss cheese, followed by one or two slices of ham. Add a bit of Dijon mustard on top of the ham before closing the sandwich.

4. Cook the sandwich

In the same buttery pan, add a bit more butter and place the sandwich inside. If you plan to flip the sandwich, don’t add extra cheese on top. Cover with a lid and cook on medium-low heat to melt the cheese and warm the sandwich through. After 3 to 5 minutes, flip it to toast the other side. If you choose not to flip it, remove the sandwich once the cheese has melted.

This croissant monsieur is an indulgent masterpiece. The rich béchamel sauce blends perfectly with the cheese, offering a creamy and stretchy texture, while the outer croissant, fried in butter, remains soft on the inside but boasts a delightful crispy edge. Best served immediately for the ultimate experience.

Croissant Croque Monsieur Recipe

For preparing the béchamel sauce

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• ¼ cup warm milk

• Pinch of salt

• Pinch of ground nutmeg

Prepare the ingredients for assembling the sandwich.

• 1 egg

• ½ cup cream

• ½ teaspoon salt 

• 2 croissants (best when day-old or store-bought), split in half

• 1 teaspoon butter

• ½ cup Gruyère cheese, shredded or sliced thin (or any Swiss cheese)

• 2 slices of ham

• Dijon mustard, adjust to your taste

Start by preparing the béchamel sauce: combine butter and flour in a small saucepan over medium heat. Stir continuously until the mixture begins to bubble, which should take about a minute. Gradually whisk in the milk and cook until the sauce thickens. Add salt and a pinch of nutmeg, then set aside.

Melt a teaspoon of butter in a frying pan over medium-low heat. In a separate bowl, whisk the egg, cream, and salt together. Dip the croissant halves into the custard mixture and place them in the frying pan. Fry until all sides are lightly browned, then transfer the croissants to a wire rack.

Spread a layer of béchamel sauce on the cut sides of the croissants. Layer with cheese, ham, and a touch of Dijon mustard. Close the sandwich halves and return them to the pan. Optionally, top with extra cheese and cover the pan with a lid. Fry over medium-low heat until the bottoms are golden and the cheese inside is melted. Serve and enjoy right away.