How to make croque monsieur and croque madame — the classic French grilled ham-and-cheese with béchamel. The cheeses, the sauce, and the technique.
The croque monsieur is the king of grilled cheese sandwiches — a French café classic of ham and cheese bound with béchamel, topped with more cheese, and baked or grilled until golden and bubbling. Add a fried egg and it becomes a croque madame. Here's how to make these indulgent sandwiches.
What They Are
The croque monsieur (from croquer, "to crunch") is a hot ham-and-cheese sandwich elevated by a layer of creamy béchamel and a golden, cheesy top. The croque madame is the same sandwich crowned with a fried or poached egg — said to be named for the egg's resemblance to a lady's hat. Both are café staples in France and far more luxurious than a basic toasted sandwich.
Choosing the Cheese
Gruyère is the classic cheese for a croque monsieur, melting into nutty, savory richness both inside the sandwich and on top. Emmental, Comté, or a good melting cheese can substitute or be blended in. The cheese appears in two places: layered inside with the ham, and grated over the top (often mixed into or sprinkled over the béchamel) to form the bubbling, golden crust. Use plenty.
The Béchamel
What sets a croque monsieur apart from an ordinary toastie is the béchamel — a creamy white sauce that makes it rich and luscious. Make it by cooking a butter-and-flour roux, whisking in warm milk until thickened and smooth, and seasoning with salt, pepper, and a little nutmeg. Some cooks stir grated cheese into the béchamel to make it a Mornay sauce. The béchamel goes inside the sandwich and on top.
Assembling the Sandwich
Use good sturdy bread, like a country white or pain de mie. Spread béchamel on the bread, layer with ham and grated Gruyère, and close the sandwich. Spread more béchamel over the top and sprinkle generously with more cheese. Some recipes lightly toast or butter the bread first. The béchamel and cheese on top are what create the signature golden, bubbling crust.
Cooking to Golden Perfection
Bake or grill (broil) the assembled sandwich until the top is golden, bubbling, and crisp and the cheese inside is melted. The oven or broiler melts the topping into a beautiful crust while heating the sandwich through. Watch it closely under a broiler so the top browns without burning. The result should be crunchy outside, melty inside, and rich throughout.
Making a Croque Madame
To make a croque madame, simply top the finished croque monsieur with a fried egg (sunny-side up is traditional, so the runny yolk mingles with the cheese). The egg adds richness and turns the sandwich into a more substantial meal. Serve both versions hot, perhaps with a simple green salad to cut the richness.
Frequently Asked Questions
What's the difference between croque monsieur and croque madame?
A croque madame is a croque monsieur topped with a fried or poached egg; otherwise they're the same ham-and-cheese sandwich with béchamel.
What cheese is used in a croque monsieur?
Gruyère is the classic, for its nutty flavor and smooth melt, both inside the sandwich and grated on top; Emmental or Comté also work.
What makes a croque monsieur different from a grilled cheese?
The layer of creamy béchamel inside and on top, plus the cheesy baked crust, make it richer and more luxurious than a basic toastie.