Croque Monsieur Cigars

By • June 6, 2011 • 28 Comments

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Author Notes: Oozing Gruyère cheese sauce with ham wrapped in puff pastry. When every anyone ever sees these, they always ask if they can have one without even knowing what is inside.This is the kind of dish that makes new friends. I have made these ahead of time and froze them. Then I bake them frozen for about 15 minutes longer in cooking time and turns out just as well.

Their just fun to eat. Enjoy.

Makes 12

Gruyere cheese sauce

  • 2 tablespoons unsalted butter
  • 3 tablespoons AP flour
  • 2 cups hot milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinches nutmeg
  • 2 cups grated Gruyere cheese
  • 1/2 cup grated parmesan cheese

Croque Monsieur Cigar

  • 1 package of puff pastry, 2 sheets, thawed
  • Dijon mustard
  • 1/2 pound ham, shaved
  • 1 cup grated Gruyere cheese
  1. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.
  2. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, grated Gruyère, and the Parmesan and set aside.
  3. Cut each sheet of puff pastry into 6 rectangle. Stretch out a little in length & width. Spread Dijon mustard on all 12 stretched out rectangles.
  4. Put ham on each puff pastry rectangle along the length of it. Follow with cheese and cheese sauce.
  5. Roll pastry up length wise and seal. Pinch ends.
  6. Place them on a baking sheet that has been lined with parchment paper. Make sure to leave space in between each cigar so they can crisp up.
  7. Bake in a preheat oven of 350F for about 25 minutes.
  8. Pull the cigars off the cookie sheet by the parchment. Let cool about about 10-15 minutes. Wrap with wax paper then tie. Pack in insulated bag will keep them warm. I put the extra cheese sauce in a thermos, so your guests can dunk their cigars in it if they would like.

Tags: croque monsieur, puff pastry

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Comments (28) Questions (0)


about 1 year ago MsB

I've made this recipe twice. It is delicious. But they do not come out looking like these. They start out looking perfect like these. It once cooked they puff up more and sadly leak. Even though I thought I sealed them well. What am I doing wrong?


about 1 year ago MyCommunalTable

Thanks for taking the time to ask. I have been thinking about this and I am wondering if you are not stretching the dough out enough. The thinner dough will not puff up as much. As far as the leaking goes, I suspect it is that you are using too much cheese sauce. This is a fine line. As much as I think cheese sauce makes everything better, in this case a little goes a long way. I made these for superbowl and had some cheese sauce in a warming bowl for people to dip their cigars in. I think most of all it is apparent that I need to clarify my recipe better. These are steps that I did not mention in the recipe that need to be. I appreciate you taking to the time to ask. I do love how Food 52 has helped me become a better recipe writer and I can always hone this skill.


almost 4 years ago Bixie

I had some of the gruyere cheese sauce left over after making these... it is delicious on anything!! Great recipe.


almost 4 years ago MyCommunalTable

I always love having the left over sauce. Thanks, Bixie.


almost 4 years ago Lizthechef

Wonderful - brilliant adaptation of a classic!


almost 4 years ago MyCommunalTable

Thanks, Elizabeth.


almost 4 years ago lapadia

Yum! Lookin' good, MCT...


almost 4 years ago MyCommunalTable

Hey, lapadia, thanks!


almost 4 years ago meganvt01

Oh my, amazing...this makes me very happy!


almost 4 years ago MyCommunalTable

I am happy that you are happy. thanks.


almost 4 years ago TheWimpyVegetarian

Great recipe and fabulous presentation!! Really great one, MCT!


almost 4 years ago MyCommunalTable

Means a lot Suzanne. Thanks.


almost 4 years ago Burnt Offerings

That's a handful of love right there.


almost 4 years ago MyCommunalTable

Thank you, Burnt Offerings


almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Utterly brilliant.


almost 4 years ago MyCommunalTable

Thanks, boulangere


almost 4 years ago inpatskitchen

What a nifty idea! Love it!


almost 4 years ago MyCommunalTable

Thanks inpatskitchen!


almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I will be your friend and you can make these for me :-)


almost 4 years ago MyCommunalTable

We are already friends. I will make them anytime for you. Next time you are in Chicago...


almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Genius! I loooove croque-monsieurs and this looks like an amazing way to have them!


almost 4 years ago MyCommunalTable

Thanks fiveandspice


almost 4 years ago lorigoldsby

Sounds wonderful...question though, step 3...rectangles or triangles?


almost 4 years ago MyCommunalTable

I meant rectangles. Thanks for the heads up. Edit and fixed.


almost 4 years ago ellenl

So clever and delicious-sounding!


almost 4 years ago MyCommunalTable

Thanks ellenl


almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I love a good croque-monsieur sandwich. Your portable version sounds splendid!


almost 4 years ago MyCommunalTable

Thanks hardlikearmour.