Dish · french
Croque Monsieur
Grilled ham and gruyere sandwich coated in béchamel sauce, then baked or broiled until the top browns and the cheese inside melts.
Where it comes from
Paris cafes served it as a fast lunch by the early 1900s, named for the crisp crust rather than any documented origin story. A fried egg on top turns it into a croque madame.
What cooks argue about
Cooks argue over whether béchamel belongs inside the sandwich, on top, or both, and whether the bread gets dipped in the sauce or the sauce ladled on separately.
Nobody has published a croque monsieur recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.