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Croque monsieur

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Croque monsieur

Croque monsieur is traditionally a warm toast, with cheese and ham between two slices of white bread. Who doesn’t love blissfully crispy croques?  According to the Petit Robert dictionary, the name dates to around 1960. The dish originated in French cafés and bars as a quick snack. The name comes from the French words croque (“bite”) and monsieur (“mister”). A croque monsieur served with a poached or lightly fried egg on top is known as a croque madame, or in some parts of Normandy: a croque-à-cheval.In the United Kingdom, a ham-and-cheese hot snack is called a toastie.

So if you are very hungry, but you have little time to prepare dinner, then a croque is quick and easily made. It is very nutritious and you can vary in many ways: the simple original croque monsieur, with a healthy egg on top for the croque madame, or more exotic with salmon, special cheese or veggie.

From a simple croque-monsieur to a trendy version with salmon or manchego, these recipes are a must try.

We will start with the original croque monsieur, and two variations, one for the meat lovers and one for the fish lovers.

All recipes are for 4 persons

Croque monsieur

  • 8 slices of bread
  • 4 slices of cheese
  • 4 slices of ham
  • some may or ketchup to serve with.
  • a side salad with lettuce, tomato and cucumber.
  • For the croque madame, you need 4 eggs (sunny side up)

Spread a slice of ham and cheese on a slice of bread. Cover with a second slice of bread and spread the outsides with butter

Bakecroque madame the croque monsieur in a pan or a sandwich toaster, until the cheese slightly melts.

Serve with a salad on the side, and some small cups with mayonaise or ketchup.


For the croque madam, you can fry an egg, sunny side up. Cover the croque with the eggs.

Season with salt and pepper.

Croque with dried ham and tomato

Ingredients for 4 people

  • 8 slices of bread
  • 4 slices of dried ham
  • 125 g manchego (4.4 ounces)
  • 4 tomatoes
  • 1 tbsp balsamic vinaigrette
  • 4 tbsp basil (chopped)
  • olive oil
  • pepper

croque monsieurMake an incision in the tomatoes and plunge them into boiling water for 15 to 20 seconds. Quench under ice-cold water and peel them. Remove the seeds and dice the tomatoes.

Heat olive oil in a pan and stir-fry the tomatoes until soft. Season with balsamic vinegar, pepper and salt.

Cut the cheese into slices. Spread 4 slices of bread with ham, cheese and tomato. Then sprinkle with basil.

Cover each stack with another slice of bread and grill the croques on both sides until golden brown.


Croque monsieur with smoked salmon and herbs

Ingredients for 4 people

  • 4 slices smoked salmon (large)
  • 8 slices toast bread
  • 6 tbsp herb cheese (type Boursin).
  • ½ cucumber
  • 1 hand parsley
  • 1 hand watercress
  • 1 handfresh chervil
  • ½ bunch fresh chives
  • 1 tbsp balsamic vinegar
  • butter
  • olive oil
  • pepper & salt

croque monsieur

Rinse all the herbs. From the parsley, watercress and chervil, loosen the leaves from the stems. Cut the chives into 3 cm pieces. Swish the herbs dry. Rinse the cucumber and cut it into 1/2 cm slices and then into strips.

Generously spread 4 slices of toast bread with herb cheese and place a slice of salmon on top. Cover with a second slice of bread and spread the outsides with butter.

Fry the croques until golden brown in the toaster or in a pan.

Make a dressing with 3 tbsp olive oil, the balsamic, pepper and salt. Mix the cucumber through the herb salad and dress with the dressing.

Cut the croques diagonally in half and serve with the salad.

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