Best Croque Madame Sandwich Recipe

A Croque Madame is a ham and Gruyère sandwich baked under a thick béchamel, broiled until bubbly and topped with a fried egg, so the yolk runs into the sauce when you cut it. The steps are simple, but the sauce, the bread and the broiler all need some attention. Plan on about 40 minutes: roughly 15 minutes of prep and 25 minutes of cooking, which covers the béchamel, the bake and the eggs.

Ingredients

For the sandwiches:

• 8 slices of good quality bread: Brioche is traditional and rich, but a sturdy country white or sourdough also works. Avoid thin, flimsy sandwich bread.
• 4 tablespoons unsalted butter, softened: For spreading on the bread.
• 8 slices Gruyère cheese: Or Comté, Emmental, or a good quality sharp white cheddar.
• 8 slices good quality ham: Thinly sliced cooked ham such as Black Forest or Parisian ham. Avoid water-added deli ham.
• 4 large eggs: For the “Madame” on top.
• Pinch of salt and black pepper: To season the eggs.

For the béchamel sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour: Cooked with the butter to form a roux that thickens the sauce.
• 2 cups whole milk, warm: Warm milk goes in more smoothly and helps prevent lumps.
• ½ teaspoon Dijon mustard: Adds a little tang without taking over.
• Pinch of freshly grated nutmeg: The traditional béchamel seasoning.
• Salt and freshly ground black pepper to taste

Making the Béchamel, Building and Broiling

Make the béchamel first, then assemble and bake the sandwiches, and fry the eggs while the tops broil.

Step 1: Make the béchamel

1. In a medium saucepan, melt 3 tablespoons of butter over medium heat.
2. Sprinkle in the 3 tablespoons of flour and whisk continuously for 1-2 minutes until a smooth paste (roux) forms. It should smell slightly nutty but not brown.
3. Gradually whisk in the warm milk, a little at a time, making sure each addition is fully incorporated before adding more.
4. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
5. Remove from the heat. Stir in the Dijon mustard and nutmeg, season generously with salt and pepper, taste, and set aside.

Step 2: Assemble the sandwiches

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Lightly butter one side of each bread slice.
3. On four of the slices, butter-side down, spread a thin layer of béchamel.
4. Layer one slice of Gruyère, two slices of ham, and one more slice of Gruyère on each. That uses all 8 slices of each across the 4 sandwiches.
5. Top with the remaining four bread slices, butter-side up, and transfer the sandwiches to the baking sheet.

Step 3: Bake and broil

1. Bake for 10-12 minutes, until the cheese inside is melted and the bread is lightly golden.
2. If the remaining béchamel has cooled and thickened too much, warm it gently.
3. Remove the sandwiches from the oven and spread a generous layer of béchamel over the top of each.
4. Sprinkle about 1 tablespoon of extra Gruyère over the béchamel on each sandwich.
5. Return to the oven on the broil (grill) setting for 2-4 minutes, watching closely, until the top is bubbly and golden brown.

Step 4: Fry the eggs and serve

1. While the sandwiches broil, heat a non-stick skillet over medium-low heat with a little butter or oil.
2. Crack in the eggs, keeping the yolks intact, and season with salt and pepper.
3. Cook until the whites are set and the yolks are still runny, about 2-3 minutes. For a firmer yolk, cook a little longer or baste gently with hot butter.
4. Set one fried egg on top of each sandwich and serve immediately.

Eggs with runny yolks carry a small risk of foodborne illness. For young children, older adults, pregnant people or anyone with a weakened immune system, cook the eggs until both the white and the yolk are firm.

Why the Béchamel Has to Be Thick

The béchamel is what separates a Croque Madame from a ham and cheese sandwich. Baked on top, it forms a gratin-style crust: creamy underneath and slightly firm on the surface. If it is too thin, it runs off the bread and burns on the pan instead of browning in place. Use ham thick enough to have presence, because thin deli ham disappears under the sauce. And keep the yolk runny if you can: when you cut in, it runs down through the béchamel and becomes part of the sauce.

Fixing Lumpy Béchamel, Soggy Bread and Burnt Tops

• Lumpy béchamel: Usually the milk went in too fast or too cold, or the whisking stopped. Whisk vigorously over low heat, or push the sauce through a fine-mesh sieve or blend it with an immersion blender. Next time, add warm milk gradually while whisking.
• Soggy bread: Start with sturdy bread such as brioche, sourdough or country white. Do not overload the inside with béchamel, bake until the bread crisps, and assemble just before baking rather than far ahead. Serve immediately; this is not a sandwich that holds well.
• Cheese not melting: The oven may not be fully preheated, or the cheese slices may be too thick. Preheat fully and slice the cheese thinly.
• Burnt top, cool inside: The broiler was too close or too high. Move the rack further from the heat, use a lower broiler setting if you have one, and make sure the sandwich is already hot through from the bake before the final broil.
• Egg white not set, yolk overcooked: Fry on medium-low. If the whites are slow to set, cover the pan briefly so steam helps them, and watch the yolk.
• Bland flavor: Season the béchamel and the eggs, and do not skip the nutmeg. A good ham and cheese make a large difference.
• Crowded baking sheet: Leave space between sandwiches so they brown instead of steaming.

Swaps for Cheese, Ham, Bread and a Lighter Version

Gruyère is traditional for its nutty flavor and good melting. Comté, Emmental or a sharp white cheddar are the usual alternatives, as long as the cheese melts well. Expect a slightly different flavor with each. A few lighter options, with the trade-offs:

• Whole-wheat sourdough or sturdy whole-grain bread instead of brioche: more fiber and a chewier bite, less richness.
• 1% or skim milk in the béchamel: a thinner, less creamy sauce. Reduced-fat Swiss or Gruyère will melt a little differently.
• Low-sodium lean ham or sliced roasted turkey breast: A different flavor and lighter sandwich.
• Sautéed spinach, mushrooms or roasted bell peppers inside, or a crisp salad on the side, to add vegetables.
• A smaller portion with a generous salad is the simplest way to lighten it.

What to Serve With a Croque Madame

It is a full meal, but a few sides balance the richness.

• A simple green salad with a sharp dressing cuts through the sandwich. A homemade balsamic vinaigrette works well.
• Soup: A bowl of fresh tomato soup or French onion soup is a good match on a cold day.
• Cornichons or pickles add a bright, tangy contrast.
• Roasted potatoes or a small serving of fries make it more substantial.
• Drinks: A crisp dry white wine, a light beer or sparkling water with lemon; at brunch, a mimosa or strong coffee.
• More ham and cheese: For a simpler sandwich, see the easy grilled cheese sandwich.

Make-Ahead, Storing and Reheating

• Béchamel: Make it 1 to 2 days ahead and refrigerate it in an airtight container. Reheat gently over low heat, whisking, with a splash of milk if it is too thick. Slice the cheese and ham ahead too.
• Assembled sandwiches: Do not assemble far ahead; the bread goes soggy before baking.
• Leftovers: Refrigerate within 2 hours. Store a cooked sandwich without the egg in an airtight container for up to 1 day. Reheat on a baking sheet at 300°F (150°C) for 10-15 minutes until heated through to 165°F and crisp again, then top with a freshly fried egg. Avoid the microwave, which makes the bread soggy.
• Freezing: Not recommended for assembled sandwiches. The bread turns soggy and the béchamel can separate on thawing.

FAQ

What is the difference between a Croque Monsieur and a Croque Madame?

The egg. A Croque Monsieur is a ham and cheese sandwich covered in béchamel and baked or broiled. A Croque Madame is the same sandwich topped with a fried egg, said to resemble a lady’s hat.

Can I poach the egg instead of frying it?

A poached egg is sometimes used instead of a fried one. This recipe is written for a fried egg, cooked 2-3 minutes in a non-stick skillet.

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