Croque Monsieur Mercredi

Croque Monsieur Sandwich

The title Croque Monsieur comes from “croquer”, to bite and “monsieur” meaning mister. It’s literally a gentleman’s sandwich. It first appears in literature in a work by Proust, In Search of Lost Time in 1918, but it had featured on menus in Paris as early as 1910.

Croque Monsieur Sandwich


The Croque Monsieur is a richer, more distinguished cousin of the beloved, thrifty and comfortable grilled cheese sandwich.

And if you pop a fried egg on top it’s called Croque Madame! Don’t you think it’s a delicious and classy brunch idea?


You can use any cheese you love, except Kraft singles. You have to draw the line somewhere! Gruyere is king, for sure. But I used Gruyere and Parmigiano Reggiano…


  • 8 slices of sourdough bread from ACME
  • 2.5 cups grated Gruyere
  • 1/2 cup grated Parmigiano Reggiano
  • 4 slices of cooked ham
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups hot milk
  • Pinch of freshly grated nutmeg
  • Dijon mustard
  • Salt and pepper to taste


  • Preheat the oven to 400 degrees.
  • In a small saucepan, melt the butter over low heat and add the flour, stirring constantly for 2 minutes.
  • Add the hot milk, slowly, and whisk until the sauce has thickened.
  • Turn the heat off and add the salt, pepper, nutmeg and cheese (1/2 cup of the Gruyere and Parmigiano Reggiano).
  • Lightly brush one side of each bread with Dijon mustard.
  • Add Gruyere cheese to each side, one slice of ham and then close the sandwiches together.
  • Spoon the bechamel sauce on top of the sandwiches and then sprinkle the rest of the Gruyere cheese.
  • Bake the sandwiches for 5 minutes.
  • Turn on the broiler and broil the sandwiches until the top is bubbly and slightly browned.
  • Serve warm.

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Remember to spread THIN, EVEN layers of the béchamel sauce onto the bread – alllll the way to the edges and beyond. very important step. don’t let too much goop pile up in the center.

Croque Monsieur Sandwich

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