The Story of Croque Monsieur: How the French Turned a Simple Sandwich into a Classic

If there’s one sandwich that feels undeniably French, it’s the croque monsieur. You’ll find it on café menus across the country, sitting somewhere between a quick snack and a proper meal. It’s simple: bread, ham, cheese, and a rich layer of béchamel baked until golden.

But how did this sandwich make its way into French café culture? And what about its equally famous cousin, the croque madame? Let’s dig into the history, a few surprises along the way, and a recipe you can try at home.

What is a Croque Monsieur?

At its heart, a croque monsieur is a hot ham and cheese sandwich taken to another level. Instead of stopping at melted cheese between bread, the French added a generous spread of béchamel and finished it in the oven until the top bubbled and browned.

The name itself gives a clue. Croque comes from croquer, meaning to crunch, and monsieur simply means gentleman. Put it together and you get something like “Mr. Crunch,” which feels about right when you hear that crust crack under your fork.

You’ll usually find it made with pain de mie, a soft white bread, slices of cooked ham, and a nutty cheese such as Gruyère or Emmental. It’s rich, it’s comforting, and it pairs perfectly with a simple green salad or a glass of wine if you’re doing lunch the French way.

Historical Origins and Stories

The croque monsieur made its first appearance in the late 19th century, with references dating back to the 1890s. By 1910, it had earned a place on the menu of a café on Boulevard des Capucines in Paris. From there, it became a quick favorite for anyone wanting a hot bite that felt a little more indulgent than the usual café fare.

One story credits Michel Lunarca, a café owner in the early 1900s, with the name. When asked about the meat in a sandwich, he joked that it was “viande de monsieur,” which loosely translates to “gentleman’s meat.” 

The sandwich even earned a literary mention in 1918 when Proust wrote about it in À la recherche du temps perdu. By then, it had already become a Parisian staple, spreading from café counters to brasseries and eventually finding its way across France.

Croque Madame

The croque madame takes everything that makes a croque monsieur great and crowns it with an egg. Traditionally, it’s a fried egg, though some prefer poached, and in French it’s called l’œuf à cheval, which means “egg on horseback.”

The name is said to come from how the egg looks perched on top, like a lady’s hat. This version started appearing around the 1950s, turning a café classic into something closer to a full meal.

Some food historians note an interesting twist from that era. Jacques Pépin recalled that early versions sometimes swapped the ham for chicken before the egg became the signature topping. Over time, though, the ham returned, and the croque madame we know today stayed firmly in place on menus.

Variations and Modern Twists

The classic croque monsieur is hard to beat, but the French love a little creativity. Add sliced tomatoes or sautéed mushrooms for extra depth, and you’ll find versions like the Croque Provençal on some menus. Swap the ham for smoked salmon and it becomes a Croque Norvégien. There’s even a vegetarian take with layers of grilled vegetables and plenty of cheese.

Some chefs have taken things further. You’ll see recipes that use truffle butter, swap bread for brioche, or mix herbs into the béchamel for a fresher taste. And then there’s the Croque Madame’s modern cousins, where the egg might be poached, soft-boiled, or even cooked with spiced butter for a little heat.

Whichever way you go, the idea stays the same: good bread, good cheese, and enough richness to make it feel like a treat.

How to Make a Croque Monsieur (and Croque Madame)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 4 slices of good white bread (pain de mie works best)
• 2 slices of cooked ham
• 1 cup grated Gruyère or Emmental cheese
• 1 tablespoon grated Parmesan (optional)
• 1 tablespoon butter, plus extra for spreading
• Dijon mustard (optional, but adds depth)

For the béchamel

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• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup whole milk
• Pinch of nutmeg
• Salt and pepper to taste

For Croque Madame

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• 2 eggs

Instructions

Make the béchamel:

Melt the butter in a small saucepan, stir in the flour, and cook for a minute to remove the raw taste. Gradually whisk in the milk until smooth. Simmer for a couple of minutes until thick, then season with salt, pepper, and a pinch of nutmeg.

Assemble the sandwiches:

Spread a little Dijon on the bread if using. Layer ham and cheese between two slices. Lightly butter the outside of the bread.

Cook the base:

Heat a skillet and toast the sandwiches on both sides until golden.

Finish in the oven:

Place sandwiches on a baking tray, spread béchamel on top, and sprinkle with more cheese (and Parmesan if you like). Bake or grill until bubbling and golden on top.

For Croque Madame:

While the sandwiches finish in the oven, fry or poach the eggs. Place one on top of each sandwich just before serving.Serve hot with a crisp green salad or a simple soup.