Croque Monsieur (and Madame): My Upgraded, Ultra-Melty Version
Nothing beats a homemade Croque-Monsieur with that golden café-style crunch! This bistro-inspired version of the classic French ham and cheese sandwich combines crispy bread, creamy Mornay sauce, and gooey melted cheese for ultimate comfort. Simple to make at home in Canada or the USA, this bistro-style Croque-Monsieur (and its delicious Croque-Madame variation with a fried egg) is perfect for brunch, lunch, or a cozy weeknight dinner.
This croque monsieur recipe is based on my YouTube video, but I’ve made a few chef-y tweaks since publishing to improve consistency: a butter-based roux for better flavor, a slightly thicker Mornay (béchamel + cheese), and a couple of moisture-control tricks so the base stays crisp while the top bubbles and browns. It’s still weeknight-friendly, absolutely café-level, and easy to make at home—whether you’re in the USA or Canada and using whatever sandwich loaf you can find.
Looking for a bistro lunch you can pull off in 30 minutes? This is it. And if you crown it with a sunny-side egg, you’ve got a Croque Madame.
Why this version works
- Butter roux for flavor: In the video I used oil; here, butter adds that nutty French bakery aroma you expect in a Paris café.
- Moisture control: Light pre-toast keeps the crumb from soaking. If you add tomato, slice, salt and drain it first so the sandwich stays crisp.
- Balanced salt: Ham and cheese are salty, so the béchamel is seasoned conservatively and finished with a whisper of nutmeg.
- Just enough cheese: The Mornay is smooth and clingy, and a modest layer of grated cheese on top melts and browns beautifully without greasy runoff.
Want an easy side to complete the plate? Try a bright homemade Greek salad or a comforting classic French onion soup. If you’re hosting, the authentic Belgian fries are an unreal pairing.
Ingredients & substitutions (overview)
- Bread: Classic pain de mie or good-quality white sandwich bread makes the neatest croque, but multigrain works if you toast a touch longer.
- Ham: Thinly sliced Paris ham or your favorite deli ham. Black forest ham works; prosciutto is too dry/salty here.
- Cheese: Gruyère is traditional; Emmental or Comté also great. In North America, high-quality Swiss or Jarlsberg are excellent substitutes.
- Mustard: A thin smear of Dijon wakes up the sandwich; a touch of whole-grain mustard adds texture.
- Tomato (optional): Use only after salting and draining to avoid soggy bread.
- Egg (for Madame): Fry in butter and slide on top just before serving.
Craving more French comfort? You might love Traditional Gratin Dauphinois, Parisian Potatoes, or Homemade Hollandaise Sauce (perfect if you also make a Croque Madame brunch plate with asparagus).
Technique notes that make a difference
- Roux ratio (reliable): 40 g butter + 40 g flour to 600 ml milk gives a medium-thick béchamel that spreads easily and sets beautifully under broiler heat.
- Cheese inside the sauce: Turning the béchamel into a Mornay creates luxurious “glue” that doesn’t run.
- Toast the bread lightly first: A short pre-toast prevents sogginess when you add mustard and ham.
- Assemble smartly: Mustard → ham → a little cheese inside → top slice → béchamel + cheese on top → broil, then a light press in a pan if you like a café-pressed vibe.
- Madame timing: Fry the egg while the croques brown so it lands hot and glossy on the sandwich.
If you’re in a sandwich mood, keep exploring: Steak Sandwich, Chicken Milanese Sandwich-Style, or the iconic Patty Melt.
Substitutions
- Bread: Brioche slices for extra decadence; sourdough if you prefer a tang.
- Cheese: Gruyère → Emmental, Comté, good Swiss, or Jarlsberg.
- Ham: Smoked deli ham, or turkey ham (reduce salt to taste).
- Dairy-free: Use plant butter + unsweetened barista oat milk; choose a melty vegan cheese.
- Gluten-free: GF sandwich bread and a 1:1 GF all-purpose blend for the roux.
For another creamy, cozy classic, try Creamy Mushroom Sauce for Steak or Creamy Tomato Pasta.
FAQ
Can I make croque monsieur ahead?
Yes—assemble without the top béchamel/cheese, cover, and refrigerate up to 24 hours. Top and broil just before serving.
How do I reheat leftovers?
350°F (175°C) on a rack for 8–10 minutes; finish under broiler 30–60 seconds to re-crisp the top.
Which cheese melts best?
Gruyère is classic; Emmental and Comté are excellent. In North America, a quality “Swiss” or Jarlsberg is a great supermarket choice.
Croque Madame vs. Monsieur?
Madame = sunny-side egg on top. Cook in butter until the white sets but the yolk stays runny.
What to serve with it?
Green salad, fries, Greek Salad, French Onion Soup, or Belgian Fries.
What to serve with / suggested posts
- Homemade Greek Salad
- Classic French Onion Soup
- Authentic Belgian Fries
- Parisian Potatoes
- Homemade Ranch Dressing
- Homemade Hollandaise Sauce
- Homemade Mayonnaise
- Tuna Pasta Salad with Basil Vinaigrette
- Fresh Strawberry Tiramisu
- Crème Brûlée
Croque Monsieur (and Madame): My Upgraded, Ultra-Melty Version
Ingredients
- 40 g / 3 tbsp unsalted butter
- 40 g / 1/3 cup all-purpose flour
- 600 ml / 2 1/2 cups whole milk warm
- 120 g / about 1 1/4 cups grated Gruyère or Emmental/Swiss, divided
- 8 slices about 400 g / 14 oz pain de mie or white sandwich bread
- 300 g / 10–12 oz thinly sliced ham
- 30 g / 2 tbsp Dijon mustard plus 15 g / 1 tbsp whole-grain, optional
- 10 g / 2 tbsp chopped chives optional
- 1 –2 tomatoes thinly sliced, salted and drained (optional)
- 1/4 tsp fine sea salt to taste
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 4 eggs & 20 g / 1 1/2 tbsp butter for Madame, optional
Instructions
- Make béchamel: Melt butter over medium heat. Whisk in flour; cook 1 minute. Gradually whisk in warm milk until smooth. Simmer 5 minutes, whisking, until thick. Season with salt, pepper, and nutmeg. Off heat, whisk in 80 g / ~3/4 cup cheese for a light Mornay. Stir in chives if using.
- Prep bread: Lightly toast all 8 slices to dry the crumb.
- Assemble: Spread a thin layer of Dijon (and whole-grain if using) on 4 slices. Top each with ham (and drained tomato if using) and a small pinch of grated cheese. Cap with remaining bread.
- Top & broil: Spread Mornay on top of each sandwich (don’t overdo it), sprinkle with remaining cheese. Broil on a tray, middle rack, until bubbling and lightly browned, 3–5 minutes.
- Optional press: For café-style edges, press each sandwich gently in a dry skillet 15–30 seconds.
- Madame: Fry eggs in butter; season and place one on each sandwich. Serve immediately.
Video
Notes
Substitutions
- Bread: Brioche slices for extra decadence; sourdough if you prefer a tang.
- Cheese: Gruyère → Emmental, Comté, good Swiss, or Jarlsberg.
- Ham: Smoked deli ham, or turkey ham (reduce salt to taste).
- Dairy-free: Use plant butter + unsweetened barista oat milk; choose a melty vegan cheese.
- Gluten-free: GF sandwich bread and a 1:1 GF all-purpose blend for the roux.
FAQ
Can I make croque monsieur ahead?Yes—assemble without the top béchamel/cheese, cover, and refrigerate up to 24 hours. Top and broil just before serving. How do I reheat leftovers?
350°F (175°C) on a rack for 8–10 minutes; finish under broiler 30–60 seconds to re-crisp the top. Which cheese melts best?
Gruyère is classic; Emmental and Comté are excellent. In North America, a quality “Swiss” or Jarlsberg is a great supermarket choice. Croque Madame vs. Monsieur?
Madame = sunny-side egg on top. Cook in butter until the white sets but the yolk stays runny.
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