recipe

Croque Monsieur and Croque Madame: Classic French Ham and Cheese Sandwiches

Name: Croque Monsieur and Croque Madame: Classic French Ham and Cheese Sandwiches
Total time: 25 min
Ingredients: thick slices of sandwich bread, 2; slices of cooked ham, 2–3; Gruyère or Comté cheese, grated, for the filling, 1 oz (30g); Gruyère or Comté cheese, grated, for the topping, ¾ oz (20g); Béchamel sauce, as needed,; thick slices of sandwich bread, 2; slices of cooked ham, 2–3; Gruyère or Comté cheese, grated, for the filling, 1 oz (30g); Gruyère or Comté cheese, grated, for the topping, ¾ oz (20g); Béchamel sauce, as needed,; Large egg, 1; salt, to taste,; Black pepper, to taste,; Extra-virgin olive oil, as needed,; Unsalted butter, 4 tablespoons (55g); Italian type 00 flour, or all-purpose flour, 7 tablespoons (55g); Whole Milk, 2 cups + 2 tablespoons (500ml); salt, to taste,; Black pepper, to taste,; Ground nutmeg, to taste,

Total time: 25 minutes

Difficulty: Low

Golden, cheesy, and wonderfully indulgent, Croque Monsieur and Croque Madame are two of France's most beloved hot sandwiches.

Both start with thick slices of bread filled with cooked ham, grated Gruyère or Comté, and creamy béchamel sauce. They're then topped with more sauce and cheese before being baked until golden and bubbling.

The difference? A Croque Madame gets a sunny-side-up egg on top, adding an extra layer of richness.

These classic French ham and cheese sandwiches are perfect for a weekend brunch, a comforting lunch, or a quick dinner that feels a little special. With homemade béchamel and plenty of melted cheese, they're much more than ordinary toasted sandwiches.

What Are Croque Monsieur and Croque Madame?

A Croque Monsieur is a traditional French hot ham and cheese sandwich, commonly associated with Parisian cafés and bistros.

The name comes from the French verb croquer, meaning “to crunch” or “to bite,” and monsieur, meaning “mister.”

The sandwich became popular in France during the early 20th century. While recipes vary, many modern versions include cooked ham, Gruyère or Comté cheese, and béchamel sauce.

A Croque Madame is essentially the same sandwich finished with a fried egg.

One popular explanation for the name is that the egg resembles a woman's hat, although the exact origin of the name isn't firmly established.

Both sandwiches are traditionally served hot, with the cheese melted and the bread toasted.

Why Everyone Will Love This Recipe

The combination of textures makes these sandwiches irresistible. The bread becomes lightly crisp around the edges, while the inside stays soft and rich with melted cheese, ham, and béchamel.

They're also surprisingly easy to prepare at home. Once the béchamel is ready, assembling the sandwiches takes just a few minutes.

Another advantage is that both versions use almost identical ingredients. There's no need to prepare two separate recipes: simply add a fried egg to one sandwich to make a Croque Madame.

And the cheese makes all the difference. Gruyère or Comté melts beautifully, creating the rich, savory flavor that defines these French café classics.

Tips for the Best Croque Monsieur and Croque Madame

Use thick bread slices. Bread approximately ½ inch (1–1.5cm) thick holds the béchamel and cheese without becoming too soft.
Make the béchamel thick and creamy. A sauce that's too thin can soak into the bread and make the sandwiches soggy.
Grate the cheese yourself. Freshly grated Gruyère or Comté melts more evenly than many packaged shredded cheeses.
Watch the sandwiches closely in the oven. They're ready when the cheese is melted and the tops are golden, but the bread shouldn't become overly dry.

Frequently Asked Questions

What Is the Difference Between Croque Monsieur and Croque Madame?

The main difference is the egg.

A Croque Monsieur is a hot French ham and cheese sandwich, often topped with béchamel and melted cheese. A Croque Madame has the same ingredients but is finished with a fried egg.

What Is the Best Cheese for Croque Monsieur?

Gruyère and Comté are excellent choices because they melt smoothly and have a rich, nutty flavor.

Emmental is another popular option. For the most traditional flavor, choose a good-quality French or Swiss-style melting cheese.

Is Béchamel Sauce Necessary for Croque Monsieur?

Not every version includes béchamel. Some traditional preparations use butter, cheese, and ham without a sauce.

However, béchamel is common in modern bistro-style recipes and gives the sandwich a particularly creamy, rich finish.

Can Croque Monsieur Be Made in a Skillet?

Yes. A Croque Monsieur can be toasted in a skillet over medium-low heat until the bread is golden and the cheese melts.

However, when using béchamel on top, finishing the sandwich under the broiler is usually the easiest way to achieve a bubbling, golden crust.

Can You Make Croque Monsieur Without Ham?

Yes. The cooked ham can be omitted or replaced with another filling.

A cheese-only version is delicious, although it is no longer the classic Croque Monsieur preparation.

What Should You Serve With Croque Monsieur or Croque Madame?

A simple green salad with a light vinaigrette is a classic accompaniment that balances the richness of the sandwiches.

They also pair well with tomato salad, roasted vegetables, or a bowl of soup.

How to Store

Croque Monsieur and Croque Madame are best served immediately, while the bread is crisp and the cheese is melted.

If there are leftovers, allow the sandwiches to cool slightly, then transfer them to an airtight container and refrigerate within 2 hours.

A Croque Monsieur can be refrigerated for up to 2 days and reheated in the oven at 350°F (175°C) until thoroughly heated.

For a Croque Madame, it's best to store the sandwich without the fried egg and prepare a fresh egg when reheating.

Avoid microwaving if possible, as the bread can become soft and the béchamel may heat unevenly.

How to Freeze

A Croque Monsieur can be frozen, although the béchamel may become slightly less smooth after thawing.

For the best results, assemble the sandwich without baking it, wrap it tightly, and place it in a freezer-safe container or bag.

Freeze for up to 1 month for the best quality.

Thaw overnight in the refrigerator before baking until the sandwich is hot throughout and the cheese is golden and bubbling.

For a Croque Madame, freeze only the sandwich base. The fried egg should always be prepared fresh and added just before serving.

Ingredients

For 1 Croque Monsieur

thick slices of sandwich bread

slices of cooked ham

2–3

Gruyère or Comté cheese, grated, for the filling

1 oz (30g)

Gruyère or Comté cheese, grated, for the topping

¾ oz (20g)

Béchamel sauce, as needed

For 1 Croque Madame

thick slices of sandwich bread

slices of cooked ham

2–3

Gruyère or Comté cheese, grated, for the filling

1 oz (30g)

Gruyère or Comté cheese, grated, for the topping

¾ oz (20g)

Béchamel sauce, as needed

Large egg

salt, to taste

Black pepper, to taste

Extra-virgin olive oil, as needed

For the Béchamel Sauce

Unsalted butter

4 tablespoons (55g)

Italian type 00 flour, or all-purpose flour

7 tablespoons (55g)

Whole Milk

2 cups + 2 tablespoons (500ml)

salt, to taste

Black pepper, to taste

Ground nutmeg, to taste

How to make Croque Monsieur and Croque Madame

Step 1

Begin by preparing the homemade béchamel sauce. Place the butter in a saucepan over medium-low heat and allow it to melt completely.

Step 2

Add the flour and stir continuously with a whisk or wooden spoon until it combines with the butter to form a smooth paste, known as a roux.
Cook the roux for approximately 1–2 minutes, stirring constantly, without allowing it to brown.

Step 3

Gradually pour in the milk while whisking continuously to prevent lumps from forming.

Step 4

Continue cooking over medium-low heat, stirring frequently, until the sauce becomes thick, smooth, and creamy.

Step 5

Season with salt, freshly ground black pepper, and a pinch of nutmeg. Remove the saucepan from the heat and allow the béchamel to cool slightly while preparing the sandwiches.

Step 6

Preheat the conventional oven to 375°F (190°C).
Prepare four slices of sandwich bread, each approximately ½ inch (1–1.5cm) thick.

Step 7

To assemble the Croque Monsieur, place two slices of bread on a work surface and spread a thin layer of béchamel over one side of each slice.

Step 8

Sprinkle 30g of grated Gruyère or Comté over one slice, then arrange 2–3 slices of cooked ham on top. Close the sandwich with the second slice of bread, keeping the béchamel-coated side facing inward.

Step 9

Prepare the Croque Madame in exactly the same way, using the remaining bread, ham, béchamel, and cheese.

Step 10

Arrange both sandwiches on the baking sheet, leaving a little space between them.
Transfer them to the preheated oven and bake at 375°F (190°C) for approximately 8–10 minutes, or until the cheese is completely melted, the tops are golden, and the sandwiches are hot throughout. If needed, finish briefly under the broiler to achieve a more golden crust, watching carefully to prevent burning.

Step 11

While the sandwiches are baking, prepare the egg for the Croque Madame.
Heat a small drizzle of extra-virgin olive oil in a nonstick skillet over medium-low heat.

Step 12

Carefully crack the egg into the skillet and cook sunny-side up for approximately 2–3 minutes, or until the white is set and the yolk reaches your preferred doneness. For a fully cooked egg, continue cooking until both the white and yolk are firm.

Step 13

Season lightly with salt and freshly ground black pepper.

Step 14

Once the sandwiches are ready, remove them from the oven and transfer them to serving plates.
Serve both immediately, while the bread is crisp, the cheese is melted, and the béchamel is deliciously creamy.