These are both toasted sandwiches made with ham and cheese – “croque” roughly translates as “crunch” or “crunchy.” The difference between a Croque-Monsieur and a Croque-Madame is that the Madame is served with a fried egg on top. Supposedly the yolk surrounded by the rim of white resembles a woman’s hat! The sandwich is traditionally topped with a béchamel sauce and then the fried egg, but I’ve stopped making them with béchamel. It’s fussy to make a béchamel (a roux-based cheese sauce) for an otherwise very simple sandwich, and I’ve found that an extra slice of cheese works just as well. Gruyere is the classic cheese for a Croque Madame; use it if you can find it. If not, go for another cheese that will melt easily, like Swiss, Emmental, Comté, or Jarlsberg. Also, pick a flavorful ham, like Black Forest. I prefer thickly sliced white sandwich bread, which holds up well in the skillet. I like to spread the inside of the sandwiches with Dijon mustard and the outsides with mayonnaise. The mayo gives the sandwich an extra-rich flavor and added crispiness after frying. Top with a sunny-side up egg and lunch is ready! This sandwich is best eaten with a fork.
Tips for Success
Spread the outside of the sandwich with mayo for extra flavor and crispiness.A bacon press, grill press, or panini press (all names for the same thing) is handy here if you have one. It helps the sandwich cook evenly and develop a nice crust on the outside. If you don’t have one, just press the sandwich a few times with the flat of your spatula during cooking.Serve this sandwich hot and eat it with a fork! It’s best with a runny egg on top, which creates a sauce for each bite.
Carefully flip the sandwich in the skillet. Set the bacon press back on top (or press with the flat of your spatula), and cook another 3 minutes or until the underside is golden. Transfer to a plate.
