Oven-Baked Spelt Croque Monsieur with Ham & Gruyère

Spelt croque monsieur with Gruyère is a French bistro sandwich built from toasted spelt bread, ham, and a nutmeg bechamel, baked at 220C/425F until the cheese turns golden and bubbling.

Spelt bread holds up well under the bechamel without turning soggy. Its slightly nutty flavor works with the Gruyère instead of disappearing under it.

This version keeps the classic structure: toasted bread, a thin layer of Dijon, ham, a two-cheese bechamel, then a final bake under the broiler for a crisp top.

It works for a weekend lunch or a fast dinner. The bechamel takes five minutes on the stove, and the rest comes together while it thickens.

Why You'll Love This Recipe

Bechamel comes together in five minutes flat
Spelt bread stays sturdy under the sauce
Broiler finish gives a crisp golden top
Works for lunch, brunch, or a fast dinner

Whisking a nutmeg bechamel in a saucepan as it thickens, spelt bread toasting golden in a skillet nearby.

Ingredient Notes

spelt bread: Use a firm sandwich loaf, sliced about 1 cm thick. Day-old bread toasts more evenly than fresh.
Gruyère: Grate it yourself for a smoother melt. Comté or a good Swiss cheese works as a substitute.
spelt flour: Gives the bechamel a slightly nutty base. All-purpose flour works the same way if that's what you have.
ham: Use thin-sliced cooked ham, not thick deli cuts, so it heats through by the time the cheese melts.
Dijon mustard: A thin layer keeps the sandwich from tasting flat under the richness of the bechamel and cheese.
whole milk: Gives the bechamel body. Low-fat milk works but the sauce will be thinner and less rich.

A hand lifting a warm slice of spelt croque monsieur at a lunch table set with linen napkins and cornichons.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Mixed

Cuisine: French

Courses: Lunch

Difficulty: Medium

Cooking Temp: 220 C

Servings: 4

Estimated Cost: 2.75

Calories: 140

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Contains meat

Description

Toasted spelt bread, ham, and a two-layer Gruyère bechamel bake together until the top turns golden and the cheese bubbles at the edges.

Ingredients

For the bechamel

20 g unsalted butter (for the roux)
20 g spelt flour
300 ml whole milk
1 pinch ground nutmeg
1/4 tsp salt
black pepper (to taste)

For the sandwiches

8 slices spelt bread (about 40 g each)
20 g unsalted butter (for toasting)
2 tbsp Dijon mustard
4 slices cooked ham (about 120 g total)
200 g Gruyère cheese (grated)

Instructions

Make the bechamel

1
Melt 20 g butter in a 1-quart / 1L saucepan over medium heat. Whisk in the spelt flour and cook for 1 minute, until it smells nutty and turns pale gold.
2
Pour in the milk in a slow stream, whisking constantly. Cook for 4 to 5 minutes, until the sauce coats the back of a spoon. Stir in the nutmeg, salt, and pepper, then remove from heat.

Toast the bread and assemble

3
Heat the oven to 220C / 425F.
4
Melt the remaining 20 g butter in a 25 cm / 10-inch nonstick skillet over medium heat. Toast the bread slices in batches, 1 to 2 minutes per side, until light gold but not fully crisp.
5
Lay 4 slices on a sheet pan (33 x 23 cm / 13 x 9-inch). Spread each with Dijon mustard, then layer with a slice of ham and a third of the grated Gruyère.
6
Top with the second bread slice. Spread a thick layer of bechamel over the top of each sandwich, then sprinkle with the remaining Gruyère.

Bake and serve

7
Bake for 12 to 15 minutes, until the cheese has melted and the bechamel is bubbling at the edges.
8
Switch the oven to broil and cook for 1 to 2 minutes more, watching closely, until the top is deep golden. Spelt bread browns fast under a broiler, so don't step away.
9
Let the sandwiches rest for 2 minutes, then cut on the diagonal and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 140kcal

% Daily Value *
Total Fat 31g48%
Saturated Fat 17g85%
Cholesterol 90mg30%
Sodium 900mg38%
Potassium 320mg10%
Total Carbohydrate 44g15%
Dietary Fiber 4g16%
Sugars 5g
Protein 30g60%

Vitamin A 600 IU
Vitamin C 1 mg
Calcium 400 mg
Iron 2.5 mg
Vitamin D 20 IU
Vitamin E 1 mg
Vitamin K 3 mcg
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 3.5 mg
Vitamin B6 0.2 mg
Folate 35 mcg
Vitamin B12 1.1 mcg
Phosphorus 320 mg
Magnesium 40 mg
Zinc 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Grate cheese fresh for a smoother melt.
Bechamel should coat the back of a spoon before you stop cooking it.
Use day-old spelt bread if you have it, it toasts more evenly.
Broil only 1 to 2 minutes, spelt bread browns faster than white bread.

Keywords: spelt croque monsieur, gruyere sandwich, french toasted sandwich, spelt recipe, ham and cheese bake

Equipment

25 cm / 10-inch nonstick skillet
1-quart / 1L saucepan
sheet pan (33 x 23 cm / 13 x 9-inch)
whisk
box grater

Tips

Toast the bread lightly first so it doesn't turn soggy once the bechamel and cheese go on top.
Whisk the milk in slowly when making the bechamel to avoid lumps forming in the sauce.
Grate the Gruyère yourself; pre-shredded cheese has a coating that keeps it from melting smoothly.
Watch the broiler closely during the last two minutes; spelt bread edges catch color fast.
Let the sandwiches rest two minutes before cutting so the bechamel sets and doesn't run.

Variations

Add a fried egg on top after baking to turn this into a croque madame instead.
Swap ham for sautéed mushrooms and use vegetable stock in the bechamel for a vegetarian version.
Use a mix of Gruyère and sharp cheddar if you want a stronger, tangier cheese flavor.

Storage and Reheating

Store leftover spelt croque monsieur in an airtight container in the fridge for up to 2 days. The bechamel will firm up as it chills, which is normal.

Reheat in the oven at 190C/375F for 8 to 10 minutes, until the cheese re-melts and the bread crisps again. Skip the microwave, it turns the bread soft and the bechamel rubbery.

Assembled, unbaked sandwiches keep in the fridge for up to 24 hours. Bake straight from the fridge, adding 3 to 4 minutes to the bake time.

Serving Suggestions

Serve spelt croque monsieur warm, cut on the diagonal, with a small pile of cornichons on the side.

A simple green salad with a sharp vinaigrette cuts through the richness of the bechamel and cheese.

For brunch, pair it with a soft-boiled egg or a cup of tomato soup for dipping.

Read it online: https://greatbritishspeltrecipes.com/recipe/oven-baked-spelt-croque-monsieur-gruyere/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!