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Croque-Madame Sandwiches

Scott Phillips

Servings: 4

In this riff on the classic French croque-madame (a toasted ham and cheese sandwich topped with béchamel and a fried egg), roasted fresh ham replaces the typical cured ham. If you don’t have any leftover fresh ham from Sunday dinner, substitute store-bought sliced roast pork loin or sliced cured ham.


  • 5 Tbs. unsalted butter
  • 2-1/2 Tbs. all-purpose flour
  • 1-3/4 cup milk (whole or low-fat)
  • 2 Tbs. brandy
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. fresh thyme
  • 1/4 tsp. grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 8 slices country-style white sandwich bread
  • 4 tsp. Dijon mustard
  • 4 oz. Gruyère, grated (1 cup)
  • 12 oz. leftover roasted fresh ham, sliced (or substitute sliced roast pork loin or sliced cured ham)
  • 1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup using a rasp-style grater)
  • 4 large eggs, at room temperature

Nutritional Information

  • Calories (kcal) : 840
  • Fat Calories (kcal): 400
  • Fat (g): 45
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 365
  • Sodium (mg): 1040
  • Carbohydrates (g): 52
  • Fiber (g): 4
  • Protein (g): 49


  • Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming.

    Position a rack 4 inches from the broiler element and heat the broiler on high.

    Spread four of the bread slices on one side with 1 tsp. Dijon mustard each. Layer the Gruyère and ham on the bread in this pattern: cheese, ham, cheese. Top with the remaining bread.

    Melt 1 Tbs. of the butter in a 12-inch skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once halfway through the cooking, about 4 minutes. Transfer to a rimmed baking sheet. Repeat with another tablespoon of butter and the remaining 2 sandwiches.

    Ladle the béchamel sauce over the sandwiches (it will run down the sides), and then top with the Parmigiano-Reggiano. Broil until bubbling and lightly browned, 3 to 4 minutes.

    Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 Tbs. butter over medium heat. Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes.

    Use a large, flat spatula to transfer the sandwiches to serving plates. Place a fried egg on each. Sprinkle with salt and pepper and serve.

Serve with Basic Roasted Broccoli with Caramelized Shallot Butter.


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Reviews (4 reviews)

  • User avater
    HarveyVNester | 03/08/2019

    It looks amazing.

  • Banashree | 03/06/2012

    Great recipe. The Dijon mustard adds a nice zing. I used whole grain/seven grain bread and was great. Thanks for the recipe

  • curryleaf | 01/22/2011

    I've been very disappointed with most of the croque madame/monsieur sandwiches that I've tried here in the U.S. Many places just treat them like a grilled ham and cheese (this recipe's an example: http://www.foodnetwork.com/recipes/paula-deen/croque-madame-recipe/index.html) and don't remind me at all of the ones I've eaten in France. But, this FC recipe tastes like the real dealthe secret must be the bchamel.

  • User avater
    TheMomChef | 12/30/2010

    This sandwich has an outstanding combination of flavors. The bechamel is excellent. Read my full review at: http://themomchef.blogspot.com/2010/12/croque-madame-sandwiches-from-fine.html

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