Name: Croque Marmite Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 20g salted butter; 20g plain flour; 250ml whole milk; ¼ nutmeg, finely grated; 2 tsp Marmite; 2 tbsp Dijon mustard; 250g gruyère, grated (divided into 50g and remaining); 50g cheddar, grated; 8 thick slices of white bread; 4 slices of ham; 1 tbsp vegetable oil; 4 eggs (optional); Salad to serve

If you’re looking for that perfect blend of rich, savory goodness wrapped in crispy, cheesy bread, then you absolutely have to try this Croque Marmite Recipe. I absolutely love how this sandwich layers hearty ham, tangy Marmite, and a creamy cheesy béchamel that’s ridiculously addictive. Trust me, once you make this, you’ll wonder how you ever lived without it in your kitchen rotation!

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Why You’ll Love This Recipe

A Unique Flavor Twist: Marmite adds that perfect savoury umami punch that amps up the classic Croque Monsieur.
Creamy, Cheesy Perfection: The béchamel is silky and loaded with gruyère and cheddar, creating a melty, decadent experience.
Great for Sharing: Using the grill lets you whip up multiple sandwiches quickly—perfect for feeding friends or family.
Simple Ingredients, Big Impact: It’s easy to find everything you need at any grocery store without special trips.

A toasted sandwich sits on a white plate with blue flower patterns, placed on a white marbled surface. The sandwich has three layers: the bottom slice of toasted bread is dark brown and crisp, topped with a layer of pink ham, then a thick layer of melted pale yellow cheese slightly browned on edges, and a sunny-side-up egg on top with a bright orange yolk and white that looks soft but firm. Next to the sandwich on the plate are some green leafy salad pieces. A silver fork rests on the plate beside the sandwich. In the background, there is a glass of light bubbly drink and a side bowl of salad with mixed greens. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For this Croque Marmite recipe, the ingredients are straightforward and come together beautifully to create layers of flavor and texture. Each element—from the nutmeg-spiked béchamel to the sharp cheese blends—works in harmony for that classic French-style sandwich with a Marmite twist.

Salted butter: Essential for making that smooth, creamy béchamel sauce.
Plain flour: Helps thicken your béchamel to that perfect consistency.
Whole milk: Use full-fat for the richest, creamiest sauce.
Nutmeg: Just a little freshly grated to brighten the béchamel with warm spice.
Marmite: The secret umami star—adds savory depth you’ll crave.
Dijon mustard: Adds a tangy kick that balances the richness.
Gruyère cheese: Classic choice for melt and flavor; go for good quality.
Cheddar cheese: Adds sharpness and depth to the cheese mix.
Thick white bread slices: Thick-cut works best for holding all that gooey goodness.
Ham slices: Choose good-quality ham for meaty flavor and texture.
Vegetable oil: For frying optional eggs, if you want to add that sunny topping.
Eggs (optional): I love adding a fried egg on top for extra indulgence.
Salad: Something vinegary like a simple mixed green salad to cut through the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve made this Croque Marmite recipe a few ways, and honestly, it’s super forgiving. You can tweak the cheese combo, swap out the ham for smoked turkey, or even make a vegetarian version without ham. Feel free to get creative!

Cheese Swap: I once tried adding a bit of parmesan for a nuttier twist, and it was fantastic.
Vegetarian Option: Replace ham with roasted mushrooms or grilled tomatoes for a meaty texture without the meat.
Spicy Kick: Add a touch of cayenne pepper to your béchamel if you like a little heat—it surprises you in such a good way.
Egg Variations: Try poached eggs on top instead of fried for a fancy brunch vibe.

How to Make Croque Marmite Recipe

Step 1: Whip Up the Béarnaise-Style Béchamel

Start by melting the butter over medium heat until it’s foaming but not browned. Then sprinkle in the plain flour and stir continuously for about a minute—you want to cook out that raw flour taste but keep it pale. Slowly add the milk, splash by splash, whisking constantly until your sauce becomes silky and lump-free. This part takes patience, but it’s so worth it—you’ll end up with that classic creamy foundation. Once smooth, whisk in the nutmeg, a teaspoon of Marmite, and the Dijon mustard. Give it a good stir, then season lightly with black pepper and a pinch of salt. Finally, take it off the heat and stir in half the gruyère and all the cheddar until melted. Your béchamel should be luscious but not runny.

Step 2: Toast, Marmite, and Cheese the Bread

Preheat your grill to high. Lay the thick slices of white bread on a large baking tray and pop them under the grill for 2-3 minutes until golden. Then take them out and flip each so the untoasted side is up. This ensures a sturdy base with the perfect crunch. Spread a thin layer of Marmite on each slice—not too much as Marmite is pretty punchy! Sprinkle the remaining grated gruyère on top and place these back under the grill for a few minutes until the cheese melts and bubbles.

Step 3: Build, Sauce, and Final Grill

Now for the fun part—take half of the cheesy toasts and top them with a slice of ham, then place the other slices of bread on top to make sandwiches. Spread 3 to 4 tablespoons of that dreamy béchamel sauce over the top of each sandwich. Pop them back under the grill for several minutes until the béchamel turns golden, bubbling, and gets those delicious charred spots you’ll love. This step brings all the textures and flavors together into gooey, crunchy perfection.

Step 4: Optional Fried Eggs to Finish

If you’re adding eggs (and I highly recommend it for brunch or an indulgent dinner), heat a tablespoon of vegetable oil in a small pan, crack in your eggs, and fry until the whites are set but yolks still runny—or however you prefer. Drain on kitchen paper, then gently place an egg on top of each sandwich before serving. The richness of the yolk is the ultimate finishing touch.

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Pro Tips for Making Croque Marmite Recipe

Don’t Rush the Béchamel: Adding milk slowly while whisking helps prevent lumps and creates a silky sauce every time.
Balance Your Marmite: Marmite can be intense—start with less, then add more if you’re feeling bold. You want umami, not overpowering saltiness.
Use Thick Bread Slices: Thin bread can get soggy quickly, but thick slices hold up wonderfully under the béchamel and cheese layers.
Keep an Eye on the Grill: It can go from golden to burnt fast; watch carefully to get that perfect bubbly and slightly charred finish.

How to Serve Croque Marmite Recipe

A white plate with blue floral patterns holds a sandwich that has three layers: the bottom layer is toasted bread browned on the edges, topped with a layer of pink ham, followed by a golden melted cheese layer with some crispy browned spots, and finally a fried egg with a bright orange yolk and slightly crispy white edges placed on top. Next to the sandwich is a small bunch of fresh green leafy salad, and a silver fork rests on the plate’s left side. The plate sits on a white marbled surface, and in the background, there is a glass of sparkling drink and another plate with food slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple—a sprinkle of fresh cracked black pepper and some finely chopped chives or parsley brightens up the rich sandwich. If you want to get fancy, a drizzle of good olive oil or a few cornichons on the side adds a lovely acidity.

Side Dishes

My go-to side is a crisp green salad tossed in a sharp vinaigrette—it cuts through the richness perfectly. You could also serve it with some pickled vegetables or even a simple bowl of tomato soup for a comforting meal.

Creative Ways to Present

For brunch with friends, I like to cut the sandwiches into fun triangles and stack them on a wooden board alongside little ramekins of extra Marmite butter or mustard. It makes for a gorgeous, shareable centerpiece. Adding a poached egg or two on top instantly upgrades the presentation and flavor.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, I recommend storing the sandwiches unassembled or without the béchamel sauce if possible, wrapped tightly in foil or plastic wrap, in the fridge. This keeps the bread from getting soggy.

Freezing

I haven’t had great luck freezing these fully assembled because the béchamel can separate or the bread texture changes. But freezing the toasted bread slices and ham separately works okay if you want to prep in advance.

Reheating

To reheat, I gently toast the sandwiches under the grill or in a hot oven until warmed through and the béchamel crisps up again. Microwaving tends to make it soggy, so I avoid that.

FAQs

Can I make Croque Marmite Recipe without Marmite?

You can, but Marmite adds a unique umami depth that really sets this dish apart. If you’re not a fan, you could substitute with a mild soy sauce or miso paste for some of that savory character, but it won’t be quite the same.
What bread works best for Croque Marmite?

I highly recommend thick-cut white bread with a sturdy crumb. It grills beautifully and holds the béchamel sauce well without falling apart or getting soggy too quickly.
Can I prepare the béchamel sauce ahead of time?

Absolutely! You can make the béchamel sauce a few hours up to a day ahead. Just keep it covered and rewarm gently, whisking in a bit of milk if it thickens too much before assembling the sandwiches.
Is adding a fried egg traditional?

While not strictly traditional, adding a fried egg on top is my personal favorite twist. It adds richness and turns this into a hearty meal perfect for brunch or dinner.

Final Thoughts

This Croque Marmite recipe is truly special to me because it takes a classic French comfort food and gives it a bold, British umami boost that’s impossible to resist. I love sharing it with friends—it’s always a hit! If you’re craving something indulgent but easy to make, give this recipe a try and see how the flavors come alive for you. You’ll be hooked, I promise.