These Croque Madame and Croque Monsieur Recipes are fantastic dinner sandwiches that are quick and easy and oh so comforting!
You find them all across France in simple bistros and brasseries. It’s kind of like a gourmet version of a grilled ham and cheese sandwich. This is what makes them so “family-friendly” because they are gourmet enough for the parents but also familiar enough for the little ones. I mean, what kid won’t eat a grilled cheese sandwich? Right?!
WATCH MY VIDEO DEMO ON THESE SANDWICHES HERE
What’s in a Croque Monsieur?
Unlike a traditional grilled cheese sandwich where the cheese is on the inside, in a a Croque Monsieur Sandwich, the cheese is on the outside, and rich, creamy bechamel sauce is on the inside along with a few slices of salty French ham.
What’s The Difference Between Croque Monsieur and Croque Madame Sandwiches?
The “female counterpart” to the Croque Monsieur is the Croque Madame. Essentially, the same sandwich but with a fried egg, sunny side up, on top. (In the video below, I share my tips for how to get a great fried egg!)
How Do You Cook a Croque Monsieur?
The preparation is quiet easy! You’ll make a simple béchamel sauce (recipe below) then toast two slices of bread on both sides. Spread the bechamel on the inside of the bread, add the ham, then place the sandwich on a baking sheet, top with lots of Gruyere cheese, and pop under the broiler until melted and golden brown.
TIP: To prepare in advance you could assemble all the sandwiches and place on a cookie sheet, covered with foil, then moments before serving pop them in a 300F oven for 15 minutes to warm through, then under the broiler to crisp up.
Pair these sandwiches with a tossed green salad with a classic French vinaigrette (recipe below!) or if serving for a brunch I’d recommend serving these with my Foolproof Roasted Potatoes.
I have to gush a bit about my new little salad bowl I just received from Housekeeper Crockery, pictured above.
Sara, the company’s owner, is making the most stunning pottery and copper pieces in the traditional way and I just adore all the passion and craftsmanship she puts into these pieces! They are truly “functional works of art”!
MORE FRENCH CLASSICS!
Please let me know if you make this recipe by leaving a rating and review below!
- 2 tbsp butter
- 1 tbsp flour
- ¾ cup of milk
- salt and pepper to taste
- pinch of white pepper or nutmeg
- 4 Slices sandwich bread
- 4 slices black Forrest ham
- 1 cup grated gruyere cheese
- 1 tsp chopped parsley
For Croque Madame:
- 1 tbsp butter
- 1 egg
- freshly cracked pepper
- Dijon and Grain Mustards
- For Vinaigrette
- 1 tbsp (15 ml) Dijon Mustard
- 2 tbsp (30 ml) white balsamic vinegar
- 3-4 tbsp (45-60 ml) grapeseed oil
- 1 tbsp (15 ml) shallot, minced
- S + P to taste
- Prepare the béchamel sauce. Melt butter in a large skillet, once foamy add flour and whisk to combine, slowly add milk until smooth. Add salt, and peppers. Once thicken set aside to cool slightly.
- Toast bread on both sides. Add 1-2 tbsp of the béchamel sauce to each side of the bread. Then add 2 slices of deli ham. Place top of bread on bottom slice to create a sandwich. Transfer sandwich to a cookie sheet. Top with ½ cup of shredded gruyere cheese. Place under broiler until cheese has melted and is golden brown.
- To fry an egg, melt butter in a small non-stick pan. Once melted crack in egg, make small tears in the whites with a fork as egg cooks until white is opaque. Then fry egg 1-2 mins until crispy. Slide egg onto top of sandwich.
- Serve both with a tossed green salad!
- To make the vinaigrette: Combine mustard and vinegar in a small bowl. Then slowly add oil whisking to emulsify. Season with salt and pepper and add shallot. Toss with mixed greens.
The bechamel sauce can be made up to 2 days before. Reheat in a small sauce pan over medium heat. Thin with a little milk before using if it has become to thick once refrigerated.
To prepare in advance you could assemble all the sandwiches and place on a cookie sheet, covered with foil, then moments before serving pop them in a 300F oven for 15 minutes to warm through, then under the broiler to crisp up.
MORE FRENCH RECIPES HERE!
Please let me know if you make this recipe by leaving a rating and review below