Croque Monsieur

Croque Monsieur

Sarah Wiebe 0

"This delicious and classy sandwich works great for breakfast or brunch. I've twisted the traditional recipe by substituting Gouda for Gruyere, adding a splash of white wine to the cheese sauce, and building it on San Francisco-style sourdough bread. To make this sandwich into Croque Madame, top it with a sunny side up egg and a grinding of pepper. Enjoy!"

Ingredients 25 m {{adjustedServings}} servings 462 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

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  1. Melt 1/4 cup butter in a small saucepan over medium heat. Gradually stir the flour into the butter. Add small portions of the cream and wine alternately, whisking after each addition to thicken before introducing the next amount. Season with salt, pepper, and nutmeg. Melt the cheese into the liquid in small amounts, stirring continually. Reduce heat to low and keep sauce warm until using.
  2. Place a large skillet over medium-high heat. Spread 1/2 teaspoon of butter on one side of each slice of bread; spread about 1/2 tablespoon of Dijon mustard on the opposite side of each slice. Assemble the sandwiches by placing four slices of bread, buttered side down, into the skillet. Top each slice of bread with two slices of ham folded to completely fit on the bread; spoon equal amounts of the cheese sauce over the ham, reserving some of the sauce for later. Place the remaining slices of bread, mustard side down, atop the ham and cheese. Grill the sandwiches on each side until the bread is an even, golden brown color. Spoon a little of the cheese sauce on top of each sandwich before serving. Garnish each sandwich with 1 teaspoon of parsley.
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Reviews 10

  1. 12 Ratings


This is a great, simple recipe that people will love to eat; it's one of the most popular lunch dishes the the French bistro down the street from my office. Some changes I would make: *Use Swiss cheese instead of Gouda *Add a clove of minced garlic to the cheese sauce along with the salt and pepper. *I wouldn't use sourdough for this, I think it interferes with the delicate tastes of the sauce. Instead, just use some sort of french loaf. For those that are having issues with the sauce, what Sarah didn't point out in her original directions is that you are actually making a White Roux. To help make it consistent and easy, heat the heavy cream and wine to just below boiling. Then start melting the butter in another sauce pan. Once the butter is melted, whisk in the flour and stir until the mixture begins to bubble. Remove from heat and whisk in the hot cream and wine mixture. Return to the heat and add cheese, stirring until the cheese is melted. By heating the cream/wine first and insuring that the roux is bubbling, you should get a great sauce every time.


Skip the cream sauce for an authentic french sandwich. top the sandwich with swiss cheese and broil.

Amelia Schmertz

Delicious! Brought me back to junior year abroad in Paris and my favorite brunch place near the Tuileries. My only comment to this recipe is the order of business - because of the delicate nature of making the cheese sauce & keeping it from separating, I would put the butter & mustard on the bread slices first and then, while the griddle or skillet is heating up, make the cheese sauce - then you can throw the bread, ham (I used mortadella), and cheese on right away.