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Extreme Mixed Sandwiches: The Croque Family
Giacomo Bocchio presents the Croque Monsieur and Croque Madame — French elevated ham and cheese sandwiches with buttered toasted sourdough, Mornay sauce (béchamel with Gruyère), ham, Edam cheese, gratinated in the oven. The Madame adds a fried egg on top.
Ingredients
Base
- 4 slices Rustic sourdough bread (medium-thick)
- Butter (both sides of bread)
Croque Madame
- 1 unit Egg (fried (for Croque Madame)) optional
Filling
- Ham (cooked) (sliced)
- Edam cheese (sliced)
Mornay Sauce
- Gruyère cheese (grated, for Mornay sauce)
- Béchamel sauce
Serving
- Dijon mustard (for serving) optional
Steps
-
1Butter both sides of bread slices and toast on hot griddle until golden and crispy.~5 min
-
2Make Mornay: prepare béchamel and stir in grated Gruyère until melted.~8 min
-
3Spread Mornay on toasts, add ham and Edam, assemble sandwiches. Top with more Mornay.~3 min
-
4Gratinate under broiler until golden and bubbling. For Croque Madame, top with a fried egg.~5 min
Nutrition (per serving)
650
Calories
32g
Protein
35g
Carbs
42g
Fat
2g
Fiber
Cultural Context
The Croque Monsieur first appeared in Parisian cafés around 1910 and became internationally fashionable after Marcel Proust wrote about it. About 40 years later the Croque Madame was born — the same sandwich topped with a fried egg, whose shape is said to resemble a woman's hat.