These Easy Croque Monsieur Sliders are your go-to for game day, weeknight dinners, or holiday gatherings. Loaded with slices of deli ham, swiss cheese, tangy dijon mustard, and slathered in a dreamy, creamy garlic bechamel sauce. They’re a mouthwatering delight for any occasion and an instant hit at any gathering.
A classic croque monsieur is basically ham and cheese, done the French way. Of course, you can count on the French to take a simple ham and cheese sandwich and kick it up a notch.
If you like ooey gooey melted cheese, this sandwich has PLENTY of it. Layer upon gooey layer. Slathered in creamy, cheese bliss (bechamel). Grilled until everything starts to brown and bubble and even ooze out the sides. The secret to happiness? More butter. More cream. More cheese. And make it molten.
So, join me in taking this beloved classic French sandwich and turning it into an American party food staple: The Slider. However, if you’re expecting guests, you may want to a double batch.
Why You’ll Love These Croque Monsieur Sliders
- Great for Parties: These delicious pull-apart sliders are a hit with crowds and they’re also easy to prepare. They are perfect for any gathering, whether it’s game day, New Year’s Eve, or family movie night.
- Make-Ahead Friendly: Make the bechamel up to 3 days ahead for meal prep magic.
- Easy to make and EPIC! They’re cheesy and delicious and the béchamel sauce takes it to the next level.
- Reheatable: You might think that a sandwich that is oozing with creamy bechamel might get soggy quick, but the secret is how you layer this sandwich. Cheese, THEN bechamel, then ham (and more cheese) keep the bechamel from soaking into the bread, so if you end up with a few extra, simply pop them back in the oven, preheated to 350 for 10-15 minutes, keeping an eye on the tops to ensure they don’t burn.
What You’ll Need to Make Croque Monsieur Sliders
The Cheesy, Garlicky Bechamel Sauce
- Butter: Unsalted butter is ideal for controlling the salt level in your sauce while adding a creamy richness.
- Flour: All-purpose flour is used to create a roux, which thickens the béchamel to just the right consistency.
- Whole milk: Whole milk provides the ideal creaminess, but you can use 2% if needed. Avoid skim milk, unless you’re in a pinch, as it won’t yield the same rich texture.
- Freshly grated gruyere: Stirring Gruyère into the sauce adds an extra creamy, nutty richness, creating a silky sauce.
- Garlic: A hint of minced garlic adds depth to the sauce.
- Nutmeg: Just a pinch of f nutmeg enhances the flavor of the béchamel without overpowering it. It’s a classic addition to French sauces. Try using a micro zester to freshly grate off a whole nutmeg. It’s the spice upgrade you didn’t know you needed!
- Red pepper flakes: Optional, but a tiny dash adds subtle heat and complexity, balancing the richness of the cheese and ham.
- Salt and pepper: These basic seasonings for fine-tuning the flavor of your sauce. Use freshly cracked black pepper for the best taste.
The Sliders
- Deli ham: Look for high-quality deli ham with a smoky or lightly sweet flavor, such as Black Forest or pit ham. Thin to medium slices work best to create layers of flavor without overwhelming the sliders.
- Swiss cheese: While traditionally made with Gruyere, swiss cheese is more common in the States, melts beautifully, and still provides the nutty, creamy flavor that’s iconic to a croque monsieur. Gruyère or Emmental are excellent substitutes if you’re feeling fancy, though.
- Dijon mustard: Mustard brings a tangy depth to balance the rich cheese and ham.
- Dinner rolls: Soft dinner rolls are the perfect base, allowing the béchamel and cheese to soak in slightly without becoming too heavy. Choose white rolls for a classic taste or wheat for a nutty, heartier option.
- Grated Gruyère cheese (for the tops): Gruyère adds a luxurious, nutty finish to the sliders as it melts and turns golden in the oven. Its slightly sharper flavor contrasts beautifully with the creamy béchamel and rich ham.
Substitutions and Variations
- Use turkey instead of ham.
- Swap cheeses – instead of gruyere, use a gruyere-cheddar blend, regular swiss cheese, gouda, or parmesan.
- Top with parsley, chives, thyme or any of your favorite fresh herbs.
How to Make
Bechamel Sauce
- In a large skillet, melt the butter over low heat with the minced garlic. Sprinkle the flour on top; mix well with a wooden spoon. Cook, stirring frequently, for 30 seconds to 1 minute to make a light roux. It will look like thick paste. Do not burn.
- Take the pan off the heat. Add ½ cup milk and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk, whisking continuously as you pour. Add salt, black pepper, freshly grated nutmeg, and optionally, the red pepper flakes.
- Return the pan to the heat. Adjust to medium-low. Cook the sauce, whisking often, until it has thickened to the consistency of runny sour cream (it will thicken more as it cools). This should take about 12 minutes or more depending on the size of your pan. Stir in the grated gruyere, emmental, or Swiss cheese.
- When ready, the sauce should coat the back of a wooden spoon. Note: If not using the béchamel sauce right away, it will form a skin on the surface. To store, cover the surface with plastic wrap so it comes into direct contact with the sauce.
Croque Monsieur Sliders
- First, preheat the oven to 400°F.
- Line a 9×13 baking pan with parchment paper and set aside.
- Next, cut the white dinner rolls in half removing the top and placing the bottom of the rolls in the baking pan. Layer half of the dijon mustard, half of the swiss cheese slices, ¾ cup bechamel per 6 dinner rolls, sliced deli ham, and the other half of the swiss cheese slices. Place the top of the rolls on top. Slather with the rest of the dijon mustard. Top with 1-2 tablespoons bechamel per roll. Sprinkle with grated gruyere, emmental, or Swiss cheese.
- Bake for 15-18 minutes or until the tops of the sliders start to turn golden brown.
- Carefully remove from the baking pan. Cut and serve.
Tips & Tricks
- Béchamel can be made ahead and stored in the fridge for up to 3 days. However, you must cover the surface directly with plastic wrap or parchment paper (cut to size) to prevent a skin from forming on the surface. Additionally, béchamel sauce can also be frozen in the same manner for up to 1 month. Once ready to use, defrost frozen béchamel sauce at room temperature overnight in the fridge. Do not cook frozen sauce; it must thaw first.
- The sauce thickens as it cools. Reheat it on low heat, adding a splash of milk and stirring to incorporate to loosen up the texture before using.
More Party Food Ideas
Whether you’re looking for another easy slider recipe, more cheesy goodness, or something original with an international flair, I’ve got you covered:
📖 Recipe
Croque Monsieur Sliders
These Easy Croque Monsieur Sliders are your go-to for game day, weeknight dinners, or holiday gatherings. Loaded with slices of deli ham, swiss cheese, tangy dijon mustard, and slathered in a dreamy, creamy garlic bechamel sauce
Ingredients
Bechamel Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 3 tablespoons AP flour
- 2.5 cups whole milk
- ⅛ to ¼ teaspoon nutmeg to taste, freshly grated if available
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup freshly grated gruyere or swiss cheese or emmental
For 12 pack dinner rolls
- ⅔-1 pound deli ham
- 12 slices swiss cheese
- 6 tablespoons mustard divided
- 1 ½ cups prepared bechamel sauce
Tops of sliders
- 1 tablespoon bechamel per roll approximately ⅓ cup
- ½ cup grated swiss cheese heaping half cup
Instructions
- In a large skillet, melt the 4 tablespoons butter over low heat with the 2 cloves of minced garlic. Sprinkle the 3 tablespoons of flour on top; mix well with a wooden spoon or whisk. Cook, stirring frequently, for 30 seconds to 1 minute to make a light roux. It will look like thick paste. Do not burn.
- Take the pan off the heat. Add ½ cup milk and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk(2 more cups), whisking continuously as you pour. Add salt, black pepper, freshly grated nutmeg, and optionally, the red pepper flakes.
- Return the pan to the heat. Adjust to medium-low. Cook the sauce, whisking often, until it has thickened to the consistency of runny sour cream (it will thicken more as it cools). This should take about 12 minutes or more depending on the size of your pan. Stir in the grated emmenthal, gruyere, or swiss cheese.
- When ready, the sauce should coat the back of a wooden spoon. Note: If not using the béchamel sauce right away, it will form a skin on the surface. To store, cover the surface with plastic wrap so it comes into direct contact with the sauce.
Assemble & Bake Croque Monsieur Sliders
- Preheat the oven to 400°F.
- Line a 9×13 baking pan with parchment paper and set aside.
- Cut the 12 white dinner rolls in half removing the top and placing the bottom of the rolls in the baking pan. Layer half of the dijon mustard (3 tablespoons), half of the swiss cheese slices (6 slices), ¾ cup bechamel per 6 dinner rolls, ⅔ pound sliced deli ham, and the other half of the swiss cheese slices(6 slices). Place the top of the rolls on top. Slather with the other 3 tablespoons of the dijon mustard. Top with 1-2 tablespoons bechamel sauce per slider. Sprinkle with grated gruyere, emmental, or Swiss cheese.
- Bake for 15-18 minutes or until the tops of the sliders start to turn golden brown.
- Carefully remove from the baking pan. Cut and serve.
Notes
Bechamel Storage: You can make bechamel in advance and store in the fridge for up to 3 days. However, you must cover the surface directly with plastic wrap or parchment paper (cut to size) to prevent a skin from forming on the surface. Additionally, béchamel sauce can also be frozen in the same manner for up to 1 month. Once ready to use, defrost frozen béchamel sauce at room temperature overnight in the fridge. Do not cook frozen sauce; it must thaw first.
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