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Croque Monsieur / Croque Madame Recipe

French · Main course · 30 min total

A classic French bistro sandwich: ham and Gruyère cheese between slices of brioche, pan-fried in butter, then baked with béchamel sauce. Top with a fried egg for Croque Madame.

Ingredients

• 4 slices brioche bread (or white bread)
• 4 slices cooked ham (about 4 oz total)
• 1 cup Gruyère cheese, grated (divided)
• 2 tbsp unsalted butter (softened)
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp ground nutmeg
• 2 large eggs (for Croque Madame only)
• 1 tbsp unsalted butter (for frying eggs)

Instructions

1. Preheat oven to 400°F (200°C).
2. Make béchamel: In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, then add salt, pepper, and nutmeg. Cook, whisking constantly, until thickened (about 2-3 minutes). Remove from heat.
3. Assemble sandwiches: Place bread slices on a work surface. Spread a thin layer of béchamel on each slice. Top 2 slices with ham and half the grated Gruyère. Close with remaining bread slices, béchamel side down.
4. In a large skillet over medium heat, melt 1 tbsp butter. Cook sandwiches until golden brown on each side (about 2 minutes per side).
5. Transfer sandwiches to a baking sheet. Spread remaining béchamel on top of each sandwich and sprinkle with remaining Gruyère.
6. Bake for 5-7 minutes until cheese is melted and bubbly. For Croque Madame, while sandwiches bake, fry eggs in 1 tbsp butter over medium heat until whites are set but yolks are runny.
7. Top each baked sandwich with a fried egg to make Croque Madame. Serve immediately.

Tips

• For a lighter version, use whole wheat bread and reduced-fat cheese.
• Add a pinch of cayenne or Dijon mustard to the béchamel for extra flavor.
• Leftover sandwiches can be reheated in a toaster oven.

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