Croque Madame vs. Monte Cristo

The Croque Madame, Monsieur, and Monte Cristo sandwiches all have very similar ingredients, but they are indeed different. The French sandwiches were all invented sometime in the early 1900s to serve hungry cafe patrons. In typical Battle of the Bites fashion, we're going to make all of them from scratch then compare them at the end of the video to see which reigns supreme… let the battle begin between Croque Madame vs Croque Monsieur and the famed Monte Cristo!

The Croque Madame, a delightful twist on the classic Croque Monsieur, adds a perfectly cooked egg on top. Meanwhile, the Monte Cristo Sandwich, often confused with its French cousins, stands out with its sweet and savory combination. If you're wondering about the differences between Croque Madame vs Monsieur, worry not - we'll cover it all.

For those of you searching for a "Monte Cristo Sandwich near me" or "Monte Cristo near me," why not try making these scrumptious sandwiches at home? And let's not forget the Madame Croque and Le Croque Madame fans, as we'll be diving into the delicious world of these French favorites too. So, join us in this culinary showdown and discover which sandwich will emerge victorious in the Battle of the Bites! 🤘🏼 Adam

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Croque Madame (+ Monsieur) vs. Monte Cristo

Ingredients

Mornay Sauce (French Cheese Sauce)

• ½ cup Unsalted Butter (1 stick)
• ½ cup All-purpose Flour
• 1 1/2 - 2 cups Whole Milk, cold
• 1 Egg yolk
• 1 cup Gruyere Cheese, grated
• 1/2 cup Parmesan Cheese, grated
• 1/2 tsp Nutmeg, ground
• Kosher Salt, to taste
• Black Pepper, to taste

Croque Madam / Monsieur Components

• 2 slices Pan de Mie (Butter French Bread) *see below
• Mornay Sauce, to spread *see above
• Thinly Sliced Deli Ham
• Dijon Mustard, to spread (optional)
• Gruyere Cheese, to top for browning

Monte Cristo Components

• 2 slices Pan de Mie (Butter French Bread) *see below
• Mornay Sauce, to spread *see above
• Thinly Sliced Deli Ham
• Dijon Mustard, to spread (optional)
• Gruyere Cheese, to top for browning
• 2 Eggs
• 1 cup Whole Milk
• Powdered Sugar, to taste

Instructions

Mornay Sauce (French Cheese Sauce)

1. Melt the butter in a sauce pan over medium heat. Add the flour and cook for 2 minutes until slightly yellow and the mixture smells like pie crust.
2. Pour in the cold milk whisking until smooth. Let the mixture come to a simmer, then add the cheese, nutmeg, salt and pepper. Whisk until the cheese melts then stir in the egg and cook a minute more.
3. Remove from the heat and reserve on the side to cool if using immediately, or refrigerate until needed. This can be made a day in advance.

To Build the Sandwiches...

1. For the Croque Monsieur Sandwich: Toast the Pan de Mie then spread on some mornay sauce. Lay on the gruyere cheese followed by the ham. Close the sandwich with a second piece of bread with mornay and more cheese. Top the sandwich with more Gruyere and broil until browned and bubbly.
2. For the Croque Madam Sandwich: Follow the steps above, but add a fried or poached egg (with a runny yolk) on top after broiling.
3. For the Monte Cristo Sandwich: Toast the Pan de Mie then spread on some mornay sauce. Lay on the gruyere cheese followed by the ham. Close the sandwich with a second piece of bread with mornay and more cheese. Mix the eggs and milk together to form a batter, dip the whole sandwich in to coat then lightly fry in a saute pan with butter until golden brown. Top with powdered sugar and serve.

Adam's Notes

• Once your mornay sauce begins to simmer, after the milk has been added, it will be at its thickest. Adjust viscosity by adding more milk to thin it out as needed.

P.S. For the “Pain de Mie” (French White Bread) recipe that I used in this video, click here.