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Croque-monsieur with smoked ham, cheese and smoked sausage

Australian Gourmet Traveller recipe for Croque-monsieur with smoked ham, cheese and smoked sausage

By Jacques Reymond & Steven Nelson
  • Serves 6
  • 30 mins preparation
  • 35 mins cooking plus cooling, pickling, chilling
Croque-monsieur with smoked ham, cheese and smoked sausage
Croque-monsieur with smoked ham, cheese and smoked sausage

"This is our take on the classic French sandwich. It's made with Gruyère, gypsy ham, our pickled red onion and our 'saucisse de Morteau'," says Antoine Reymond.


  • 12 slices fresh white bread
  • 200 gm thinly sliced smoked ham
  • 1 smoked sausage (180gm), such as kransky or Morteau, sliced into thin rounds (see note)
  • 200 gm grated Gruyère
  • 90 gm butter, coarsely chopped
  • 90 gm plain flour
  • 1 litre milk (4 cups)
  • Pinch of nutmeg
  • 1 egg yolk
Pickled Spanish onion
  • 1 Spanish onion, thinly sliced
  • 1 tbsp caster sugar
  • 2 tbsp red wine vinegar


  • 1
    For béchamel, melt butter in a saucepan over medium heat, add flour and whisk continuously until sand-coloured (2-3 minutes), then gradually add milk, whisking continuously. Season to taste, add nutmeg and whisk occasionally until thick and smooth (12-15 minutes). Set aside to cool slightly (5 minutes), then gently whisk in yolk, cover directly with plastic wrap, set aside to cool, then refrigerate until set (20-30 minutes).
  • 2
    Meanwhile, for pickled Spanish onion, combine onion, sugar and 1 tsp salt in a bowl, stand until onion is soft (5 minutes), add vinegar and set aside to pickle (20 minutes, or until required).
  • 3
    Spread 2 tbsp béchamel onto each slice of bread. Divide ham, pickled Spanish onion, smoked sausage and half the Gruyère among half the bread slices, then sandwich with remaining bread slices with the béchamel side up. Scatter with remaining cheese and refrigerate to set (30 minutes).
  • 4
    Preheat oven to 180C. Place sandwiches on a large oven tray lined with baking paper and bake until cheese is melted and bubbling (15-20 minutes). Cut in half and serve warm.


Smoked sausages are available from select European delicatessens.
This recipe is from the July 2012 issue of
Drink Suggestion: 2010 Pieropan Soave, Veneto, Italy. Drink suggestion by Edouard & Nathalie Reymond

  • Author: Jacques Reymond & Steven Nelson