Thursday, February 9, 2012

Croque Madame

A few days ago Bev asked me to look up Croque Monsieur (Crispy Mister) on the internet and after reading the recipe, I told her it sounded very good – as I understand, it’s basically a ham and Swiss cheese sandwich that’s cooked under the broiler rather than in a skillet.  It also appears there are many variations with some leaving the bread just buttered, some adding additional cheese to the top, most assemble the sandwich at the beginning, and in looking around, a recipe from Ina Garten toasted the bread before assembly and added a cheesy Béchamel sauce to the top. 

I decided to go with the following version from as it was fairly simple and didn’t include the additional calories of the Béchamel sauce.  Per them - "This traditional Croque Monsieur recipe is the closest version of the original sandwich served in Parisian cafes in the early 1900’s."

Ingredients for 2 sandwiches:
•1 tablespoons Dijon mustard
•4 slices sandwich bread
•2 ounces baked ham, thinly sliced
•1½ cups grated Gruyere cheese, divided
•2 tablespoons butter, softened

Preheat the broiler to the lowest heat setting. Evenly divide and spread the mustard on 2 slices of bread. Place a few slices of ham, followed by 1/2 cup Gruyere, on the mustard-side of the bread.
Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches.
Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, turn them over, cover with the remaining cheese, and continue cooking until they are crispy and golden brown, about 5 additional minutes.
At this point the Croque Monsieur is completed but I wanted a Croque Madame, which is achieved by adding a tablespoon of Béchamel sauce and a fried egg to the top, but I omitted the sauce and just added the egg.

Mine weren't as pretty as some of the pictures I saw, but they were delicious and next time when we have a lighter meal planned for supper, I’ll try Ina’s recipe.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


1/31/2012 meal date



  1. You've gone French on us Larry. Ooh, la, la. I love these, but they are so filling I can't eat anything else the rest of the day.

  2. That looks so good, Larry! Although the bechamel sauce is so good, with that runny yolk, you really don't need it!!

  3. You just can't go wrong with melty cheese. Ever. This sounds delicious!

  4. Congrats on the Croque! I'm impressed. Just sent you an email with more envy.

  5. I love your version Larry...I think this sandwich would fill me for a whole day. Love that egg on top!

  6. Larry, Of course you'd add an egg on top! It wouldn't be you if you didn't... Of course, I'd have added the sauce and perhaps a bit of Tabasco, but this is my kind of 'sandwich'! Take Care, Big Daddy Dave

  7. Wow - it looks really wonderful, especially with the egg on top!!!

  8. This looks wonderful, Larry. I'm sorry to be so late in getting back to you. You asked which curry would be better. The second recipe is more authentic and it really is otherworldly good. I hope you will give one of the recipes a try. Have a great day. Blessings...Mary

  9. I'm always looking for new lunch ideas... I will definitely try this. Glad to have found your blog!

  10. I enjoy sandwiches cooked under the broiler. I just used last night's bread for turkey and cheese sandwiches under the broiler, so I think your wife is on to something!

  11. now thats a darn mouth watering great sandwich! awesome and enticing photo!

  12. Why aren't I surprised that you put an egg on that sandwich? Love it! I actually jam as well on this French style sandwich...I must be thinking of a Monte Cristo.

    Nevertheless, this is divine.


  13. oh my gosh, you absolutely kill me with the perfectly cooked eggs on tops of so many of your meals. I would eat at your table any day!

  14. Fab version of a Croque Monsieur! Looks wonderful, especially topped with the egg and that Bechamel sauce sounds divine!

  15. I've been married 20 years and I've never used the broiler in my oven! lol The stove I have now has a warming drawer and I've never used it either. I store my stoneware there. The sandwich looks really good!

  16. I sorta knew that you would add an egg to that recipe... ha ha .....

    Looks delicious..

  17. I'm just like you, if you so so far to make a Croque Monsieur, why not go the extra step and add the Egg and sauce.


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