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; 50g Cheddar, grated; 8 thick slices of white bread; 4 slices of ham; 1 tbsp vegetable oil; 4 eggs (optional); Salad (vinegary dressing suggested)

If you’re craving a sandwich that’s got all the oozy, melty goodness of a classic grilled cheese but with a punchy, savory twist, then this Croque Marmite Recipe is going to become your new go-to comfort food. Honestly, I love this because it combines the rich, nutty flavor of melted gruyère and cheddar with that unmistakable umami hit from Marmite — making it both familiar and exciting at the same time. Trust me, once you try it, you’ll want to make it again and again.

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Why You’ll Love This Recipe

Bold flavors with depth: Marmite adds a savory kick that elevates the classic croque monsieur beyond basic cheese toasties.
Melty cheese heaven: A combo of gruyère and cheddar melts perfectly for a luscious, gooey center.
Quick and crowd-pleasing: Grilling multiple sandwiches at once makes this ideal for feeding friends or family.
Customizable: Easily add fried eggs or swap ham for your favorite deli meat to make it your own.

A white plate with blue floral patterns holds a layered sandwich consisting of three visible layers: the bottom layer is toasted brown bread with a slightly crispy texture, the middle layer contains pink ham, and the top layer is melted yellow cheese with browned edges. On top of the sandwich is a sunny-side-up egg with a bright orange yolk and glossy white edges. A small bunch of fresh green salad leaves with varied textures sits beside the sandwich. A silver fork rests on the left side of the plate. The surface beneath the plate is a white marbled texture, with a glass of clear sparkling beverage to the right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Croque Marmite Recipe lies in its simple, quality ingredients that work together to create a rich and indulgent sandwich. These staples probably already live in your kitchen, but a few key pointers will help you get the best results.

Salted butter: Use good-quality butter as it forms the base of your béchamel sauce for that creamy texture.
Plain flour: This helps thicken the sauce; make sure it’s fresh to avoid any clumping.
Whole milk: Adds richness and smoothness to the béchamel.
Nutmeg: Freshly grated brings warmth and subtle spice to the sauce; I love how it enhances the flavor.
Marmite: The secret ingredient that adds deep, salty umami—don’t skip or swap this one!
Dijon mustard: Adds a little bite and complexity to the sauce, balancing the cheese.
Gruyère cheese: The star cheese for that nutty, smooth melt perfect for croques.
Cheddar cheese: Brings a sharp contrast and creamy melt to complement the gruyère.
Thick white bread: Use a sturdy bread so it holds up under all those luscious layers.
Ham slices: Classic croque filling; you can swap for other smoked or cured meats if you prefer.
Vegetable oil: For frying eggs if you’re adding that optional touch.
Eggs (optional): A fried egg on top takes the indulgence factor way up!
Salad: Something vinegary like rocket or mixed greens helps 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

This Croque Marmite Recipe is delightfully adaptable, and over time I’ve discovered a few tweaks that make it even better — or just more personal. Don’t be afraid to experiment based on what you have and what you love.

Vegetarian version: I once swapped ham for grilled mushrooms and caramelized onions—so tasty without losing that umami punch.
Spicy kick: Add a pinch of chili flakes or a swirl of harissa in your béchamel to give it a subtle heat your taste buds will thank you for.
Egg toppings: Fried, poached, or soft-boiled eggs all work wonderfully on top — you just can’t go wrong!
Bread options: For a heartier bite, try sourdough or artisan white bread slices, especially if they’re slightly stale to soak up those flavors well.

How to Make Croque Marmite Recipe

Step 1: Make the béchamel sauce with a Marmite twist

Start by melting your salted butter over medium heat until it’s nice and foamy. Sprinkle in the plain flour and stir constantly to form a smooth paste — this will take about a minute. Then slowly add your whole milk, a splash at a time, whisking continuously so your sauce stays silky and lump-free. Once smooth, whisk in the finely grated nutmeg, 1 teaspoon of Marmite, and Dijon mustard. Give it a good season with black pepper and just a pinch of salt. Finally, remove the pan from heat and stir in 50g of grated gruyère plus all the cheddar until they’ve melted together – this sauce is honestly the heart and soul of the whole croque.

Step 2: Grill the bread and layer it up

Preheat your grill to high. Lay your thick bread slices on a large baking tray and toast them under the grill for about 2-3 minutes until they’re a lovely golden brown. Then flip the slices to the untoasted side facing up. Spread each with a generous smear of Marmite (this amplifies the savory layers). Next, sprinkle on the remaining grated gruyère and pop them back under the grill until the cheese melts into a bubbly, irresistible topping.

Step 3: Assemble and finish grilling

Top half of your cheesy bread slices with the ham, then cover with the remaining bread slices to form sandwiches. Spread 3-4 tablespoons of your luscious béchamel sauce over the top of each sandwich. Return everything to the grill — this part is pure magic, because the sauce bubbles up, browns, and even chars in spots, creating a decadent crust you’ll fall in love with. Grill for a few minutes until you get that perfectly golden finish.

Step 4: Optional egg topping and serving

If you’re adding eggs (and I highly recommend it), heat a tablespoon of vegetable oil in a small pan. Crack in your eggs and cook to your preferred level — runny yolks make everything even better. Drain on some kitchen paper, then carefully place one on each sandwich. Serve alongside a crisp, vinegary salad to balance out the richness.

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Pro Tips for Making Croque Marmite Recipe

Don’t rush the béchamel: Take your time whisking in the milk slowly to avoid lumps and get that perfect creamy base.
Use sturdy bread: Thick slices prevent sogginess and stand up well to grilling and multiple layers.
Watch the grill closely: Cheeses melt fast and can burn—keep an eye to get just the right golden brown and bubbling top.
Marmite balance: If you’re nervous about Marmite’s strong flavor, start with less and adjust to taste—the béchamel sauce mellows it beautifully.

How to Serve Croque Marmite Recipe

A white plate with blue flower patterns holds a toasted sandwich with three visible layers: the bottom layer is a thick piece of brown toasted bread, topped by a layer of melted yellow cheese and ham peeking out, and finally a sunny-side-up egg with a bright orange yolk and white edges sitting on top. There is a small bunch of green salad leaves placed next to the sandwich on the plate. A silver fork rests on the left side of the sandwich, and the whole scene is set on a white marbled surface with a glass of sparkling light-colored drink nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing this croque with just a little cracked black pepper and a sprinkle of fresh parsley or chives to brighten it up visually and flavor-wise. A tiny drizzle of good quality olive oil right before serving also adds a lovely sheen and subtle richness.

Side Dishes

My favorite side for this recipe is a simple mixed green salad tossed in a sharp vinaigrette—something acidic to cut through all the cheese and béchamel. You can also’t go wrong with some lightly dressed rocket, or even pickled veggies for a tangy bite on the side.

Creative Ways to Present

For special occasions, I’ve served Croque Marmite sandwiches cut into smaller squares for easy sharing on a platter, garnished with microgreens and edible flowers to impress guests. Another fun idea is making an open-faced version stacked high with ham, melted cheese, and béchamel — it looks fancy but is so easy to pull together!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might not happen, but just in case!), wrap them tightly in foil or plastic wrap and store in the fridge for up to 2 days. I’ve found the texture holds up pretty well, especially if you reheat them carefully.

Freezing

Freezing Croque Marmite sandwiches is possible but I recommend freezing them before adding the béchamel topping to keep the texture from getting too watery. Wrap each sandwich individually and place in an airtight container. When ready, thaw overnight in the fridge and add béchamel before grilling as usual.

Reheating

To reheat, I prefer using a grill or oven rather than a microwave to keep the cheese melty and the bread crispy. Pop the sandwich on a baking sheet under a medium grill for a few minutes until warmed through and bubbly. If you like, add a fresh sprinkle of cheese or marmite before reheating for that fresh-made feel.

FAQs

Can I use other types of bread in this Croque Marmite Recipe?

Absolutely! While thick white bread is classic and holds the sandwich well, you can experiment with sourdough, brioche, or even whole grain bread. Just make sure the slices are sturdy enough to support the béchamel and fillings without becoming soggy.
How strong is the Marmite flavor in this recipe?

The Marmite flavor is definitely present but balanced by the creamy béchamel and melty cheese. If you’re new to Marmite, start by using a little less and adjust to your taste—over time you might find you love that bold umami kick!
Can I make this recipe vegetarian?

Yes! Simply omit the ham and consider adding extras like grilled mushrooms, roasted peppers, or sautéed spinach to keep things flavorful and satisfying.
Do I have to use the grill, or can I bake the croques?

You can bake them in a hot oven at around 220°C (430°F) on a lined baking sheet. Baking takes a bit longer but still gets you a golden, bubbly topping. Just keep an eye to avoid overbrowning.
Is it possible to prepare parts of the Croque Marmite ahead of time?

Definitely! You can make the béchamel sauce ahead and store it in the fridge for a day or two. Also, prepping the grated cheese and spreading Marmite on bread slices in advance speeds up assembly when you’re ready to grill.

Final Thoughts

This Croque Marmite Recipe holds a special place in my heart because it’s comfort food with a twist that never gets boring. Whether it’s for a cozy weekend brunch or to impress friends at a casual get-together, it delivers every time — gooey, cheesy, and packed with flavor. Give it a try and watch everyone ask for seconds, just like my family does. I promise, once you master this, you’ll have a new favorite to turn to when you want something quick but spectacular.