La Madeleine Croque Monsieur: Easy Copycat Recipe for the Perfect French Ham and Cheese
Transport yourself to a charming French café with this authentic La Madeleine Croque Monsieur recreation. This isn’t just any ham and cheese sandwich, it’s a sophisticated culinary experience featuring layers of premium ham and Swiss cheese topped with a luxurious Mornay sauce and broiled to golden perfection.
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Why This Recipe Works
The secret to an authentic Croque Monsieur lies in the Mornay sauce, a classic French béchamel enriched with cheese. This velvety sauce transforms an ordinary ham and cheese sandwich into a restaurant-quality dish. The two-stage broiling process ensures perfectly toasted bread and beautifully melted golden cheese on top.
Ingredients
For the Sandwiches:
- Honey wheat bread – La Madeleine’s signature choice that provides nutty sweetness
- Sliced ham – Choose quality deli ham for the best flavor and texture
- Swiss cheese – A traditional choice that melts perfectly and complements the ham
- Butter – For creating the golden, crispy exterior
For the Mornay Sauce:
- Butter – Base for building the classic French roux
- All-purpose flour – Thickens the sauce to creamy perfection
- Whole milk – Creates a smooth, rich foundation
- Shredded Swiss cheese – Melts beautifully into the sauce for ultimate creaminess
- Ground black pepper – Adds subtle warmth and depth
Step-by-Step Instructions
- Assemble the sandwiches by layering four slices of ham and 1 ounce of Swiss cheese between 2 pieces of honey wheat bread for each sandwich.
- Butter the sandwiches using one teaspoon of butter, spreading evenly on the outside surfaces.
- Toast the sandwiches in a toaster oven or broil until golden brown and crispy on both sides. If using a pan, toast over medium heat until golden.
- Create the roux by heating one tablespoon of butter and one tablespoon of flour in a small saucepan over medium heat. Stir constantly and cook for about 2 minutes until smooth and bubbly.
- Build the sauce by gradually adding milk in small amounts, stirring continuously until the mixture is smooth and creamy. This prevents lumps from forming.
- Once all the milk is incorporated, add the cheese in small amounts. Stir until each addition is completely melted before adding more.
- Season the sauce with a pinch of ground black pepper and stir to combine.
- Top and broil by spooning 2-3 tablespoons of sauce over each toasted sandwich. Sprinkle additional cheese on top and place under a hot broiler until the cheese melts and browns beautifully.
Storage & Reheating Instructions
- Freezing:Â Not recommended as the Mornay sauce doesn’t freeze well, and the bread texture suffers.
- Refrigerator Storage: Store assembled but uncooked sandwiches wrapped in plastic for up to 1 day before final broiling.
- Reheating Method: Reheat in toaster oven at 350°F for 5-7 minutes until warmed through. Avoid microwave as it will make bread soggy.
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La Madeleine Croque Monsieur with Mornay Sauce
Recreate La Madeleine's famous Croque Monsieur at home. Classic French ham and cheese sandwich topped with creamy Mornay sauce and broiled to perfection.
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Servings : 2
Ingredients
The Sandwich
- 4 pieces honey wheat bread
- 8 slices ham
- 2 ounces Swiss cheese
- 2 teaspoons butter
The Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup shredded Swiss cheese
- 1 pinch ground black pepper
Instructions
- Assemble two sandwiches with 4 slices of ham, and 1 ounce of Swiss cheese. Butter the sandwiches with 1 teaspoon of butter per sandwich. Either broil the sandwiches in a toaster broiler oven or toast in a pan.
- To make the sauce heat together 1 tablespoon of butter and 1 tablespoon of flour in a small saucepan. Stir the flour and butter in the saucepan over medium heat. Cook the roux for about 2 minutes. Gradually add the milk in small amounts. Stir the milk in until the sauce is smooth and creamy. Once all of the milk is added add the cheese in small amounts. Add in a pinch of black pepper.
- When all of the cheese has been added and it has melted through spoon 2 to 3 tablespoons of sauce over the toasted sandwiches. Sprinkle a bit of cheese over each sandwich and place the sandwich back under a hot broiler until the cheese begins to melt and brown.
Video
Nutrition
Calories: 661kcal | Carbohydrates: 12g | Protein: 43g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 158mg | Sodium: 1581mg | Potassium: 523mg | Fiber: 0g | Sugar: 7g | Vitamin A: 955IU | Calcium: 584mg | Iron: 1.2mg
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Course: Breakfast
Cuisine: French
I often make Croque Madames (when you add the egg) with a cheater bechmel sauce, but will have to try your recipe. Sounds great!
Stephanie – Do you have any recommendations for other cheeses that might work well in place of the swiss?
I think any cheese should work just fine. The making of the sauce is a common technique that you can use. I would like this with a sharp cheddar, other cheeses that I think would work well, brie without the rind, a horseradish cheddar. Costco had a white cheddar with bacon that would be good 😉
Oh my! Being a swiss cheese lover, I will be in Heaven while eating this gem. Thanks Stephanie!
I am currently in French culinary school, I think it is our cheese of choice there!