Croque Madame

(3)

Layers of melted cheese, crisp white bread, and smoky ham form this opulent yet comforting sandwich, ready in mere minutes.

Active Time:
30 mins
Total Time:
30 mins
Servings:
2

This French-style croque madame recipe transforms a humble ham and cheese sandwich into its fanciest self with just a few ingredients. Although this iconic sandwich has the exact makings of any ordinary sandwich — white bread, butter, ham, and cheese — a rich, creamy Mornay sauce (a classic béchamel sauce) and a heaping layer of broiled, melted Gruyère cheese take things up a notch. Meanwhile, a fried egg with a runny yolk crowns the sandwich for an elegant finishing touch.

For an extra pop of tang to cut through the richness of the melted Gruyère, serve the sandwiches with cornichons to snack on between bites or a lightly dressed green salad tossed with a bright vinaigrette to complement the opulent sandwiches.

Frequently Asked Questions

  • What is the difference between a croque monsieur and a croque madame?

    The main difference between a croque monsieur and a croque madame is the role eggs play in the recipe. In a croque monsieur, eggs are either omitted from the recipe altogether or gently beaten and used as a French toast-style batter, where the bread is dipped into the eggs before it's cooked on the pan until golden brown. On the other hand, a fried or poached egg typically tops a croque madame.

  • Why is it called croque madame?

    Croque madame comes from the French terms "croque," which means crunch, and "madame," which means woman. The sandwich is believed to have acquired its name due to its resemblance to a woman's hat when topped with a sunny-side-up egg.

Notes from the Food & Wine Test Kitchen

The quality of the homemade Mornay sauce can make or break this recipe. To successfully prepare this cheesy variation of béchamel sauce, the roux — the flour and butter mixture — must be fully cooked until it's lightly golden and emits a nutty aroma before slowly whisking in the milk. As the roux and milk mixture cooks, it'll thicken over time, but this step may take longer than the recipe suggests. Don't rush the process; keeping a watchful eye and stirring frequently will help prevent the mixture from burning.

To set this sauce apart from a traditional béchamel recipe, finely grated Gruyère cheese, a pinch of salt, pepper, and nutmeg, turn it into the Mornay sauce of your dreams. For a balanced sauce, taste it as you go to adjust the salt, pepper, and nutmeg ratios for a deeply flavorful sauce.

Cook Mode (Keep screen awake)

Ingredients

  • 4 (1/2-inch-thick) good-quality firm white sandwich bread slices

  • 3 tablespoons unsalted butter, softened, divided

  • 1 tablespoon all-purpose flour

  • 3/4 cup whole milk

  • 4 ounces Gruyère cheese, grated on small holes of box grater (about 1 cup), divided

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper, plus more for garnish

  • 1/4 teaspoon ground nutmeg

  • 4 slices cooked unsmoked ham (3 ounces total, such as jambon de Paris)

  • 1 tablespoon Dijon mustard

  • 2 large eggs

  • 1 tablespoon fresh chives, chopped, for garnishing

  • 1/4 teaspoon flaky sea salt, for garnishing

Directions

Croque Madame
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
  1. Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface. Wipe skillet clean.

  2. Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute, 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère cheese and whisk until melted. Stir salt, pepper, and nutmeg into the Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.)

  3. Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly to cover the surface. Sprinkle with 1/4 cup grated Gruyère, and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped slices. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère.

  4. Transfer sandwiches to a rimmed baking sheet, and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes.

  5. Meanwhile, melt remaining 1 tablespoon butter in cleaned nonstick skillet over medium-high. Crack eggs into skillet; cook, undisturbed, until whites are set but yolks are runny, about 3 minutes.

  6. Top each sandwich with a fried egg; garnish with chives, flaky sea salt, and additional pepper.

Related Articles