New This Month

Next-Level Croque Monsieur

We went all out with our new Croque Monsieur; it's a triple cheese threat made with Fontina in the sandwich, Parmesan in the bechamel sauce, and grated Gruyere on top.

  • Yield: 4 sandwiches

Photography: Anna Williams


  • 1 bunch broccoli rabe, trimmed
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 2 tablespoons plus 2 teaspoons fig jam
  • 8 slices best-quality white bread
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 8 ounces fontina, thinly sliced
  • 8 ounces sliced ham
  • Unsalted butter, room temperature, for brushing
  • 1/4 cup grated Gruyere
  • Parmesan Bechamel


  1. Preheat oven to 450 degrees with rack in bottom third. Blanch broccoli rabe in batches in a pot of salted boiling water until just tender, about 2 minutes. Drain.

  2. Heat oil in a large skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add broccoli rabe; cook, stirring, 2 minutes. Season with salt. Let cool slightly, then finely chop.

  3. For each sandwich, spread 2 teaspoons jam on one bread slice and 1 teaspoon mustard on another. Layer one slice with cheese, broccoli rabe, and ham, dividing evenly. Close sandwich; brush each side with butter.

  4. Place the sandwiches on a baking sheet, top with 2 tablespoons bechamel and 1/4 cup grated Gruyere. Broil until golden brown and bubbling, about 10 minutes.


For a Croque Madame, top each sandwich with a fried egg.


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