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

1. 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.
2. Butter the sandwiches using one teaspoon of butter, spreading evenly on the outside surfaces.
3. 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.
4. 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.
5. Build the sauce by gradually adding milk in small amounts, stirring continuously until the mixture is smooth and creamy. This prevents lumps from forming.
6. Once all the milk is incorporated, add the cheese in small amounts. Stir until each addition is completely melted before adding more.
7. Season the sauce with a pinch of ground black pepper and stir to combine.
8. 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: 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.