The Goods

Recipe: Croque Madame and Croque Monsieur

These baked and broiled French bistro sandwiches are traditionally made with a Mornay sauce, sliced ham and Emmental Cheese.

Whip up one of these hearty, baked and broiled French bistro sandwiches

Our co-hosts faced off in a Battle of the Sexes to see who could create the ultimate sandwich: Croque Madame vs. Croque Monsieur. Who won? You'll have to watch the episode to find out. But, you'll be a winner anytime you whip up one of these hearty, cheesy sandwiches. 


Mornay Sauce:

  • ¼ cup (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • ½ tsp kosher salt
  • 2 cups grated Gruyere Cheese
  • ¼ tsp freshly grated nutmeg


  • 8 slices preferred hearty bread
  • 8 slices ham
  • 2 cups shredded Gruyere cheese
  • ½ cup unsalted butter, room temperature


Mornay Sauce:

Melt butter in a medium saucepan over medium heat. Add flour and cook, whisking, until mixture is thickened, about 2-3 minutes. Gradually add milk, whisking until mixture is smooth. Cook, stirring, until sauce is thickened, 4-5 minutes. Add grated cheese, nutmeg and salt, whisk until melted and incorporated. Remove from heat. Sauce can be made ahead and refrigerated until needed.


Preheat oven to 425F. Line a rimmed baking sheet with parchment paper. Spread bread slices with butter and place 4 slices, butter side down, on prepared baking sheet. Spread each slice with Mornay Sauce, top with ham and shredded cheese.

Top with remaining slices of bread, butter side up. Bake until cheese is melted and browned, 12-15 minutes. Top with warm Mornay Sauce, and broil until sauce is caramelized.

For Croque Madame: Top with a sunny side up egg

For Croque Mademoiselle: Replace ham with grilled zucchini

Servings: Makes 4 sandwiches


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