Fried Ham and Cheese Sandwiches

    25 minutes

    This is a delicious and satisfying French cafe snack known as croque-monsieur. Ham sandwiches are fried with the addition of a white wine-cheese sauce.

    16 people made this

    Serves: 4 

    • 1/4 cup butter, softened
    • 1 tablespoon plain flour
    • 1/3 cup (85ml) thickened cream
    • 1/4 cup (65ml) dry white wine
    • salt and pepper to taste
    • 1 dash ground nutmeg
    • 3/4 cup (90g) shredded Gouda cheese
    • 8 thick slices sourdough bread
    • Butter as needed, extra
    • Dijon mustard as needed
    • 8 slices ham
    • 1 tablespoon chopped fresh parsley

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt 1/4 cup butter in a small saucepan over medium heat. Gradually stir the flour into the butter. Add small portions of the cream and wine alternately, whisking after each addition to thicken before introducing the next amount. Season with salt, pepper, and nutmeg. Add the cheese to the liquid in small amounts, stirring continually. Reduce heat to low and keep sauce warm.
    2. Place a large frypan over medium-high heat. Spread butter on one side of each slice of bread; spread Dijon mustard on the opposite side of each slice. Assemble the sandwiches by placing four slices of bread, buttered side down, into the skillet. Top each slice of bread with two slices of ham; spoon cheese sauce over the ham, reserving some of the sauce for later.
    3. Place the remaining slices of bread, mustard side down, on top of the ham and cheese. Fry the sandwiches on each side until the bread is an even, golden brown color. Spoon a little of the cheese sauce on top of each sandwich before serving. Garnish each sandwich with parsley.

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    Reviews in English (15)


    This was delicious, enjoyed by the whole family. I wasn't super fond of the cheese sauce, would have preferred a regular ham and cheese sandwich, but Hubby loved it, so to each their own!  -  22 May 2013


    This is a great, simple recipe that people will love to eat; it's one of the most popular lunch dishes the the French bistro down the street from my office. Some changes I would make: *Use Swiss cheese instead of Gouda *Add a clove of minced garlic to the cheese sauce along with the salt and pepper. *I wouldn't use sourdough for this, I think it interferes with the delicate tastes of the sauce. Instead, just use some sort of french loaf. For those that are having issues with the sauce, what Sarah didn't point out in her original directions is that you are actually making a White Roux. To help make it consistent and easy, heat the heavy cream and wine to just below boiling. Then start melting the butter in another sauce pan. Once the butter is melted, whisk in the flour and stir until the mixture begins to bubble. Remove from heat and whisk in the hot cream and wine mixture. Return to the heat and add cheese, stirring until the cheese is melted. By heating the cream/wine first and insuring that the roux is bubbling, you should get a great sauce every time.  -  16 Aug 2011  (Review from Allrecipes USA and Canada)


    Skip the cream sauce for an authentic french sandwich. top the sandwich with swiss cheese and broil.  -  25 Apr 2008  (Review from Allrecipes USA and Canada)