Croque Madame Recipe (Classic French Café Sandwich)
This croque madame recipe shows you exactly how to make this popular, classic sandwich at home in your own kitchen. Ham, béchamel, and melted cheese are layered together with grilled white bread, then topped with a sunny side up egg. It’s an indulgent sandwich that fully earns its place on the French café menu.
Croque madame — stacked, sauced, and delicious
If there’s a dish out there that uses béchamel sauce, I want to know how to make it in my own kitchen. That alone made the croque madame sandwich one I had to master. The recipe I’m sharing with you today is the result of that effort — stacked, sauced, and DELICIOUS!
If you enjoy bringing from scratch breakfast sandwiches to your table, try my grilled cheese with sausage and egg, homemade bacon egg breakfast sandwich, and easy eggs benedict with hollandaise sauce next.
I like to take this sandwich to another level by using a really great homemade bread to make it. My whole wheat bread from scratch, rustic no knead bread loaf, and homemade rosemary parmesan bread are all great choices.
Recipe ingredients
- Whole milk: Use full-fat milk for the béchamel — this is what gives you the proper consistency and finish. Do not use reduced fat. If you want a richer, more substantial sauce, use half and half or heavy cream in place of the milk.
- Ham: Choose a good quality deli sliced smoked ham. Black forest ham is my choice here — it brings a fuller, more developed flavor that compliments the béchamel sauce perfectly.
- Eggs: Farm fresh eggs are recommended. They tend to have firmer whites and more defined yolks. The eggs in this recipe are prepared sunny side up. But you can prepare them any way you prefer. Use my diner style eggs guide to cook them exactly the way you like every time.
See the recipe card for full information on ingredients and quantities.
How to make a croque madame sandwich
Step 1: Set a small saucepan over medium heat and melt 2 tablespoons of the butter completely, letting it heat just until it’s fully fluid but not browned.
Step 2: Whisk in the flour and cook for about 1 minute, stirring constantly. You’re looking for a smooth, pale mixture with no raw flour remaining.
Step 3: Slowly whisk in the milk, pouring it in gradually so it incorporates smoothly without lumps.
Step 4: Add the salt and pepper, then continue cooking, whisking steadily, until the sauce thickens slightly and coats the back of a spoon.
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Step 5: Remove the saucepan from the heat and whisk in the Dijon mustard and nutmeg until fully combined and smooth.
Step 6: Butter one side of all four slices of bread with the remaining butter. Lay two of the slices butter side down in a skillet over medium heat and allow them to grill to golden brown. Repeat with the remaining slices.
Step 7: Place two slices of bread, grilled side down, on a silicone-lined baking sheet and spread a thin, even layer of the béchamel over each slice, making sure to cover the bread edge to edge.
Step 8: Top each slice with ham, then add half of the gruyère and parmesan cheeses, distributing them evenly so every bite is balanced.
Step 9: Place the remaining two slices of bread on top, grilled side up, to form the sandwiches. Spread the remaining béchamel over the top slices, then finish with the rest of the cheeses.
Step 10: Transfer to a preheated 400°F (205°C) oven and bake for 5 minutes, just until the sandwiches are heated through and the cheese begins to melt.
Step 11: Move the baking sheet under a low broiler and brown the cheese for about 2 minutes, watching closely so it melts and colors without burning.
Step 12: While the sandwiches finish, heat the olive oil in a skillet over medium-low heat.
Step 13: Crack the eggs into the pan and let them cook undisturbed on one side only, allowing the whites to set gradually to your preference while the yolk remains fully visible on top.
Step 14: Remove the eggs from the skillet and place them directly on top of the sandwich just before serving.
Top tips
- Control the béchamel consistency: You want a sauce that spreads easily but doesn’t run. If it’s too loose, it will soak into the bread too quickly; too thick, and it won’t layer cleanly across the surface.
- Layer the sandwich evenly: Keep each layer even and controlled so the sandwich stays structured as it bakes.
- Watch the broiler closely: The difference between properly browned cheese and burnt cheese happens fast. Keep an eye on it and pull it as soon as you get even color across the top.
- Use steady heat for the egg: Cooking over medium-low heat gives you full control over how the whites set without rushing the process or affecting the yolk.
- Let the sandwich settle briefly: Give it a minute after broiling before topping with the egg so it doesn’t slide off the hot cheese.
Other recipes you’ll love
If you loved this breakfast sandwich recipe, give these other great sandwich recipes a try too!
Open-Faced Ham Breakfast Sandwich with Basted Eggs
Egg BLT Croissant Sandwich (Classic BLT with Egg)
Grilled Teriyaki Chicken Sliders (Bold & Juicy)
Basil Chicken Salad Sandwich
Ground Beef Stroganoff Sandwich
Spicy Chicken Salad Sandwich
Croque Madame Sandwich
Ingredients
- 4 tablespoons butter separated
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- salt to taste
- black pepper to taste
- 1/4 teaspoon Dijon mustard
- dash ground nutmeg
- 4 slices white bread
- 4 slices smoked deli ham
- 1 cup grated gruyère cheese
- 2 tablespoons freshly grated parmesan cheese
- 1 tablespoon olive oil
- 2 large eggs
Instructions
- Melt 2 tablespoons of the butter in a small saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in milk until smooth.
- Add salt and pepper and cook, whisking, until slightly thickened.
- Remove from heat and whisk in Dijon mustard and nutmeg.
- Butter all four slices of bread with remaining butter. Grill them , butter side down, to golden brown in a skillet.
- Lay two slices of bread, grilled side down, on a silicone-lined baking sheet and spread a thin layer of béchamel over each slice.
- Top with ham and half of the gruyère and parmesan cheeses.
- Place the remaining slices of bread, grilled side up, on top and spread the remaining béchamel over them, then add the remaining cheeses.
- Bake at 400°F (205°C) for 5 minutes.
- Transfer to a low broiler and cook for about 2 minutes, until the cheese is browned.
- Heat olive oil in a skillet over medium-low heat and crack the egg into the pan.
- Cook undisturbed on one side until the whites are set and the yolk remains visible.
- Place the egg on top of the sandwich and serve.
Notes
- Adjust béchamel richness: Use half and half or heavy cream in place of whole milk if you want a richer sauce.
- Keep béchamel spreadable: The sauce should be thick enough to stay in place but loose enough to spread easily over the bread.
- Use a quality ham: A good deli sliced smoked ham makes a noticeable difference in the finished sandwich.
- Cook the egg to preference: Leave the yolk visible and cook the whites to your preferred level before topping the sandwich.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
