There are many ways to make a grilled ham and cheese sandwich, but in my opinion the French way is best. Croque Monsieur is the classic French ham and cheese baked under a blanket of rich bechamel sauce and grated cheese. When a fried egg is placed on top the sandwich becomes a Croque Madame. This is common fare in Paris and each cafe and bistro has its own version. The sandwich first appeared on menus in 1910 as a fast food snack. The ingredients are simple: bread, ham and cheese, but the way they are combined can elevate this sandwich to an almost spiritual experience. Just thinking about a hot-from-the-oven Croque Madame makes my stomach growl and my mouth water. I have tried many different ways of preparing this heavenly sandwich and my favorite is a recipe by Chef Daniel Boulud that is served at Bar Boulud in NYC.
With so few ingredients it is important that they are the best available. This sandwich is traditionally made with a Pullman loaf of brioche, top quality ham and Gruyere cheese. If you can’t find brioche in a local bakery and you want to try making your own here is an excellent recipe and the results are well worth the effort.
Croque Monsieur, piled high with bechamel, cheese and ham is ready to go into a 400° oven.
Slice the bread into 1/3 to 1/2 inch slices and dry in a warm oven for about 10 minutes until golden brown and bubbly. Top with a sunnyside up fried egg and, voilà, Croque Madame.
- For the Bechamel Sauce:
- 3 tablespoons unsalted butter
- ¼ cup flour
- 3 cups whole milk
- Pinch of freshly grated nutmeg
- Salt and freshly ground white pepper
- For the Sandwiches:
- 2 tablespoons unsalted butter, melted
- 8 slices high quality Pullman loaf bread, sliced ⅓ to ½ inch thick
- 12 ounces sliced high quality ham
- 10 ounces Gruyere, coarsely grated
- For the Bechamel: In a small saucepan over low heat melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt and pepper. Set aside. (May be made up to 24 hours ahead of time and refrigerated with a layer of plastic wrap placed directly on the surface of sauce, gently reheat before serving.)
- For the sandwiches: Preheat oven to 400 degrees. Line a sheet pan with parchment paper and brush with melted butter. On a work surface, place bread slices in a single layer and spread each one evenly to the edges with bechamel; all the bechamel may not be needed. Divide ham among four of the slices, trimming it if necessary so it is within ¼ inches of edges. top all eight slices with equal amounts of cheese, spreading it evenly to within ¼ inch of edge.
- Place four bread slices with bechamel and cheese, cheese side up, on top of slices layered with ham. Transfer sandwiches, cheese side up, onto sheet pan. Bake until grated cheese topping is melted and golden brown, 10-15 minutes. Serve immediately. If serving is a Madame, top with a fried egg.
The picture of that runny yolk croque monsieur just can’t be beat! What a fantastic sandwich!
It looks amazing! That last picture has my tummy rumbling, I can just taste it!
Carol @ There’s Always Thyme to Cook recently posted..Wordless Wednesday: Tabasco
Mamamia…. Hmm…mm… I am salivating here! You have made good use of the brioche. I bet it tastes fabulous. Have a good day.
Kristy
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Leave it to the French to take a basic grilled ham and cheese sandwich, and bring it to a whole new level. I can’t even begin to tell you how good that sandwich/meal looks.
What I have found interesting about the French is their use of eggs in simple meals. I love it.
Thanks for sharing.
Velva
Oh my! 1st your pictures are fantastic. 2nd, WOW…looks delicious.
Ramona recently posted..He’s watching me
Oh my! This looks wonderful! The kids are requesting McDonalds but now I can’t go there to eat. All I want is this!!!
Erin @ Making Memories recently posted..The Pokemon Birthday Party Has Arrived
I am salivating, Cathy! Watched the entire video & learned a great deal.
I tried making this once & wasn’t very impressed at all. I must not have had the right ingredients. This method that you’ve shown is waaay better. Thank you so much for showing us how & thank you for sharing your AWESOME photos of it!!!
I bet the DH would ♥♥♥ this for breakfast. Off to check out that brioche recipe.
Hugs,
Rett
Rettabug recently posted..Birthday Luncheon for Quilting Friends
Cathy, that last picture is beyond gorgeous. Fabulous shot. It’s worth the trip to France just for that sandwich. Thanks for showing us how we can make it at home.
I would love to go to one of his restaurants. There’s one in Palm Beach that we keep meaning to go to but never have.
Sam
My Carolina Kitchen recently posted..Almond Limoncello Cake – a rich, decadent dessert worthy of a party
Well now, that last pic got my attention! It looks mighty tasty:@)
Your last photo looks so scrumptious! Yummy!
~Judy
JG recently posted..~Strawberry Season~
This post is incredible. I LOVE the sound of the sandwich, and the last photo is truly amazing. I want a bite badly.. OK maybe two or three bites.
donna recently posted..Steak Pizzaola
Great pictures, Cathy and I enjoyed watching the video. I’m just going to have to try this!!
Karen recently posted..Scalloped Potatoes
And I haven’t eaten breakfast yet. That’ll teach me!
Great video and your photos are divine, Cathy. He’s such a great chef…I’ve been to his restaurant in NYC and also the one at The Brazilian Court in Palm Beach.
This is such a super recipe; don’t dare make it just for me, but the next time I have company….
Going to check out the Pullman loaf recipe.
Barbara recently posted..French Polynesian Adventure III: Moorea
Oh my goodness, this looks great. I can’t wait to try this. I haven’t had one these in years. 🙂 Thank you for posting.
Heather at Willow Cottage recently posted..The Sun Porch
Well, now know what we’re having or dinner Sunday night! Awesome and stunning photos!
Shel
Now that is breakfast! It looks wonderful, Cathy!
About the brioche, I had asked if you think I could double the recipe as my straight sided pan is so big?
Kathleen recently posted..Happy Summer!
Hi Kathleen – My pan is 4 inches square and 12 inches long. I don’t know about doubling the recipe. I haven’t tried that. I think you will just have to experiment. The dough rises quite a bit. If you try doubling it please let me know how it turns out.
Cathy recently posted..The Fabulous Croque Madame Prepared by Chef Daniel Boulud
Cathy … please come live with me. I love all of your food. This looks divine. I’m starving now. 🙂 By the way, love the new look of your blog. Your pictures are fantastic (as always) and it’s very easy to navigate your site. YUM! 🙂
Paula recently posted..BBQ Buffalo Pasta
Oh my goodness, that looks delicious, Cathy! We had grilled cheese sandwiches for dinner last night so this is something I know I would love. I found the pullman pan I’d like to get and now it’s just a matter of ordering. I really want to make that brioche!
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I hope this doesn’t post twice because I had trouble commenting just now.
This looks so delicious! I have already picked out the pullman pan I want – I just have to order it. I can’t wait to try this brioche.
Susan recently posted..Chive Blossom Vinegar
This is making the cheese sandwich I’m having for lunch seem pretty poor! I am “bookmarking” it right away.
Best,
Bonnie
Bonnie recently posted..Conservatory of Flowers in Golden Gate Park and a Note for Elizabeth at Gossamer Wings
Drooling….just thinking about this.! Thank you for sharing your recipe!
Hmmmm – I trying to decide if I might like this – good bread, ham and cheese – this sounds good, top with a white sauce – this sounds good, top with a fried egg – over the top. Why have you been hiding this from me?
Larry recently posted..Leftover Salmon Scramble
Yes, leave it to the french to really give a ham and cheese sandwich the royal treatment. This looks awesome. Breakfast, lunch or anytime-thanks for sharing this elegant yet tasty dish.
Tina@flourtrader recently posted..Sweet Lemon Nut Bread
This looks delicious!
I made your Smoked Salmon and Asparagus pasta salad for today’s lunch with Penny from Lake Lure Kitchen – it was delicious!
I couldn’t get the video to show – I’ll google it.
I have been craving this lately…in fact I just bought a nice hunk of gruyere today. Yours look so delicious!
Linda recently posted..Feta Stuffed BLT Burger with New Potato and Green Bean Salad
this is the best sandwich I ever seen today =) I love the idea the egg on top, looks so nutritious. It’s best for my kids.
Beautiful photos, great recipe. Love your blog.
Judy recently posted..COFFEE-RUBBED GRILLED PORK TENDERLOIN WITH ESPRESSO GRILLING SAUCE
Isn’t this just the best sandwich EVER? Great photos Cathy.
Lea Ann recently posted..No Recipe Required: Crab Cakes on Spring Greens
Cathy,
What a beautiful reproduction of one of our favorite things. I love a Monte Christos sandwich too. Your photography is awesome too. Thanks for the inspiration.
gnee recently posted..Bird’s Nest Salads
What a fantastic post; your description and photos are perfection! This is getting printed and will be experienting;T hank you for sharing this beauty.
Rita
Wow, wow, wow. It is truly the most stunning looking sandwich – completely drool worthy! Nicely done my friend.
Pam recently posted..Three Olive Tapenade
I made this for a luncheon and it was a big hit – it is soul satisfying.
Excellent post. I’m experiencing some of these issues as well..
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