A Croque Monsieur is a French grilled ham and Gruyere sandwich on brioche; the Croque Madame is identical but topped with a fried egg. Both deliver crispy, buttery exteriors and melted cheese with minimal prep.
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For Croque Monsieur: Spread each slice of bread with butter. Trim cheese so it is a tad smaller than the bread slices. Arrange 2 slices of cheese, top with bread and dip both sides of each sandwich in egg.
In a skillet heat butter and brown the sandwich on each side for 3 minutes or until golden.
For croque Madame: Wedge a slice of Black Forest ham in between each slice of cheese.
Best eaten immediately. Leftovers may be wrapped and refrigerated up to 1 day; reheat in a skillet over medium heat until crispy and cheese melts.
A Croque Monsieur is ham and cheese on brioche grilled until golden. A Croque Madame is the same sandwich topped with a fried egg.
Yes. Swiss, Emmental, or mild cheddar work well, though Gruyere's nuttiness is traditional. Avoid fresh mozzarella as it won't melt evenly.
Use medium heat and butter the pan generously. Cook 3–4 minutes per side until golden brown. If edges brown too fast, reduce heat slightly.
Assemble sandwiches up to 2 hours ahead and refrigerate. Grill just before serving for the best crispy texture.
Quality French ham or smoked ham sliced thin works best. Avoid thin deli ham, which can dry out during cooking.
