David Scott AllenLunchtime MealsProvencal RecipesTaste

Classic Bistro Sandwich Croque Monsieur and Madame

Croque Monsieur and Madame are classic French bistro menu items and favourites of David’s. The traditional recipe is old, dating to the early years of the twentieth century. Perhaps Proust had a Croque Monsieur before he nibbled that now-legendary madeleine. David tends to order this flavourful sandwich whenever he sees it on a menu.

Croque Monsieur Madame @DavidScottAllen

Croque Monsieur and Madame

blankDavid Scott Allen
Croque Monsieur is a classic bistro cafè style french sandwich (think sophisticated ham and cheese) best served on Pain de Mie or any Brioche-like bread with ham, Gruyère cheese and Béchamel sauce and traditionally baked in the oven. Add a poached or sunny side up egg, and it becomes the Croque Madame.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Lunch Dish, Main Dish
Cuisine French
Servings 4 people

Ingredients
  

For the béchamel sauce:

  • 3 tbsp Unsalted Butter
  • 3 tbsp Flour
  • 2 cups whole milk
  • to taste Salt and Pepper
  • a pinch of Nutmeg freshly-grated

For the sandwiches:

  • a couple dabs Softened butter for spreading
  • 8 slices Pain de Mie *recipe link below
  • 2 tbsp Dijon Mustard
  • 4 1/4 oz Baked Ham
  • 2 1/2 cups Gruyère cheese grated
  • 4 Eggs optional

Instructions
 

Make the béchamel sauce:

  • Melt the butter in a saucepan over medium heat.
  • Add the flour and cook, stirring, for 2 minutes.
  • Add all the milk at once, and whisk constantly until very thick. Season with salt, pepper and nutmeg. Set aside.

Prepare the sandwiches:

  • Spread four (4) slices of pain de mie each with 1/2 tablespoon Dijon mustard, sprinkle each with 1/2 cup of grated Gruyère cheese, and top with a piece of ham.
  • Place the remaining slices of pain de mie on top. Butter tops and bottoms of the sandwich and cook slowly on a flat griddle until lightly golden on both sides.
  • Preheat the broiler, and place rack 4-5 inches from the heat. Place sandwiches on a cookie sheet – or in gratin dishes for serving - and spoon about 1/2 cup of the béchamel sauce on top of each sandwich, letting it run down the sides.
  • Sprinkle the four (4) sandwiches with the remaining 1/2 cup Gruyère cheese.
  • Slide the sandwiches under the broiler and remove them when golden brown on top. Serve immediately. Steamed asparagus or a salad makes an excellent side.

Notes

Not surprisingly our chef David makes his own Cocoa and Lavender Pain de Mie - click here for the recipe.
To make a Croque Madame, simply top the sandwich with a sunny-side-up fried egg.
Croque Monsieur @DavidScottAllen
 
Keyword Bistro, Cheese, French Recipes, Sandwich
Tried this recipe?Let us know how it was!

Other Sandwich Ideas:

Crocus de Nîmes a Sandwich
This original lunchtime recipe is the gastronomic emblem of Nîmes. All of the ingredients could have been found during Roman times.
Check out this recipe
Sandwich Crocus de Nîmes
Pan Bagnat (a Niçoise Tuna Sandwich)
This sandwich is often described as salad Niçoise on bread. It's delicious, quick to make and best consumed right away. (Photo by David @Cocoa&Lavender)
Check out this recipe
Pan Bagnat Nice French Riviera Provence @CocoaandLavender
Grilled Steak Sandwich
This sandwich reminds me of summer, but of course, you can make it any time of the year, with or without a BBQ.
Check out this recipe
Grilled Steak Sandwich Recipe
Summer Crab Rolls
Easy to make, these sandwiches are great for a summer dinner, picnic or lunch near a beach.
Check out this recipe
summer crab roll
Pink Waffle Sandwiches
Make lunch fun with this alternative to bread for your sandwiches.
Check out this recipe
Make Waffle Sandwich

Please share this with friends and family.

Previous post

Conquering the mighty Mont Ventoux

Next post

Self-Improvement in Retreats in Provence

David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

No Comment

Leave a reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.