Classic Croque-Monsieur

    20 min

    A fantastic French toasted sandwich, which is made with Gruyere cheese and ham. Enjoy as is or with a side salad. It's perfect anytime of the day.

    56 people made this

    Makes: 3 sandwiches

    • 1 tablespoon Dijon mustard
    • 2 tablespoons mayonnaise
    • 4 tablespoons softened butter or margarine
    • 6 slices white bread
    • 6 slices Gruyere cheese
    • 12 slices thinly sliced sandwich ham
    • 4 tablespoons plain flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 eggs
    • 4 tablespoons water
    • 1 tablespoon vegetable oil

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter and top each with 4 slices of ham. On the other three, spread mayonnaise and top each one with 2 slices of Gruyere cheese. Press ham and cheese sides of sandwiches together.
    2. In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs and water until blended. Set aside.
    3. Heat remaining butter and vegetable oil in a large frying pan over medium heat. Dip both sides of each sandwich in the egg mixture and fry in the oil and butter until browned, flipping to brown on each side.

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    Reviews in English (52)


    A true Croque-Monsieur isn't's a grilled ham & cheese sandwich, covered in a cheese sauce & broiled for a few minutes. While not typical, this version is tasty. I used honey wheat bread & because of reviews syaing the batter was heavy, I copied M.A.H. & used a liberal amount of butter-flavor Pam to fry them in. Hubby didn't think it would work but it did...beautifully! The crust was perfect... not greasy or heavy & they didn't stick although I did use a non-stick saute skillet. I served them w/ Michel Richard’s Cold Cherry Soup, (google the recipe) which was the perfect accompaniment. Thanks for the recipe Teresa Neff...we enjoyed it!  -  20 Aug 2007  (Review from Allrecipes US | Canada)


    I tried this sandwich, as written, and it was good but a bit too rich for me. Another reviewer called this sandwich a fake, which is wrong. This sandwich can be baked and broiled or fried in a pan, with or without Mornay or Bechamel sauce. Gruyère is traditionally used and is a Swiss cheese, although camembert or brie can be used. The version served with the egg on top is called a "Croque Madame". Made with tomatoes it's a "Croque Provencal," made with Bleu cheese a "Croque Auvergant." So you see, as with any recipe, there are probably as many variations as their are cooks.  -  04 Apr 2009  (Review from Allrecipes US | Canada)


    I made this sandwich with sliced turkey breast and provolone. I eliminated the frying part with oil and butter and used butter flavored Pam instead. I also eliminated the salt in the batter. It was delicious.  -  05 Jan 2005  (Review from Allrecipes US | Canada)