Brie Croque Monsieur Sandwiches

There are grilled cheese sandwiches, and then there are Grilled Cheese Sandwiches.  I have always been helplessly enthralled with any menu that has the words Croque Monsieur on it.  Because that basically translates to a rocking great grilled cheese sandwich that involves thin-sliced ham, swiss cheese, an egg batter that the whole thing has been dipped in, and some deep-frying.  Usually with some fries on the side, to make sure your calorie intake is high enough.

So imagine this: the very same thing…except instead of the swiss cheese, you use Brie cheese.  And in  my case, I used D’Affinois, which is the cheese I would choose to take with me if I was ever banished forever to a desert island and could only choose one cheese to take with me.  (These are the things I think about, just so you know.  It never hurts to have a plan.)

Now, some Croque Monsieurs out there in the world use a much thicker batter, but I think the light (and I use that word loosely, given what we are talking about here) french toast-type egg mixture approach is actually kinda better.  It lets the whole cheese and ham end of things shine through in all their glory.  And this is one of those recipes that is, well, glorious.  You practically have to eat it with your eyes closed just to make sure nothing else in the world interferes.

Please go make this right now.  Time’s a wasting. 

Brie Croque Monsieur Sandwiches
  • 9 oz. Brie or D'Affinois cheese, cut into 12 thin slices
  • 3 large eggs
  • ¾ cup milk
  • ¼ tsp Salt
  • ⅛ tsp Pepper
  • 6 slices thin sliced ham
  • 12 slices white bread
  • 4 tbsp unsalted butter, melted, divided
  1. In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.
  2. Assemble six sandwiches, each with one slice of ham and two slices of cheesebetween two slices of bread. Cut each sandwich into quarters.
  3. Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan.
  4. Dip half of the sandwich quarters into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with remaining butter and sandwiches. Serve hot.

Recipe adapted from Ile de France Cheeses


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  1. Joanne says

    I feel so deprived having never had D'Affinois EVER in my entire LIFE! And to think I called myself a brie lover. For shame.

    This sandwich is a masterpiece. Really truly.

  2. Kathy - Panini Happy says

    Such a creative take on a Croque Monsieur – the photo begs you to reach through the screen and grab it!

  3. Anonymous says

    That picture is mouth-watering! This is a must-try :) One nit-picky comment: you might want to check up on the definition of a Croque Monsieur, because I could be wrong I'm pretty sure it's a Monte Cristo that typically has an egg batter, and a Croque Monsieur is generally a ham and cheese sandwich topped with bechamel sauce, extra cheese, and baked….

  4. PoetessWug says

    Oh!! The wonderful things I find out about on this blog!!! I'm just thankful that you can't gain weight from looking!!! LOl….Oops! There goes another pound!

  5. Photocat says

    O my goodness… That is not for weight watchers. And hubby and me just started! Why do you do this to me?
    The real croque monsieurs in Belgium (where I am from) are just bread, swiss emmenthaler cheese (the one with the holes in it) and good ham.
    A bit of butter on top – very small bit – and bake it in a non sticking pan.
    I am afraid we will have to stick to the Belgian version, although your version looks DE-LI-CI-OUS!!! YUMMMMMM

  6. Lynne @ CookandBeMerry says

    That is one gorgeous photo! There is something about melting cheese that is eye-riveting. Mmmm…

  7. Jun says

    I stared and stared at the photo. It's so mouth-watering. I want to go straight to the market to buy the ingredients but I don't think they sell that cheese around here. So I stared again.

    • says

      I always grab a bite at Pret when in NYC. I beeivle it’s a London-based chain. I’d love to see one (or perhaps a Dean and Deluca) occupy some of the empty space that used to be Borders or Filene’s Basement in Back Bay.

  8. Swee San says

    like Jun, I stared and stared at the photo.. Brie are so expensive here. it's gonna be quite a posh Croque Monsieur!

  9. crazydaisy says

    Oh, that sounds delicious! It is now on my list of things to do… And you are so much fun to read! Playful cookery! I like it!

  10. Cristein says

    This picture makes me so happy. Its like euphoria in my mind right now. :)
    Now I can imagine tasting this. It would be absolutely orgasmic. Thanks for the post.

  11. Cakebrain says

    Oh geez, can you make a person any more hungry at 10:30pm? I can just imagine how good that ooey gooey cheese and savoury ham would be. sigh.

  12. Ms. Bright says

    holy yummoly!! yes. now. please and thank you.

    and thank you PW for the introduction

  13. Hannah says

    Yum! I never thought of putting brie in a Monte Cristo! And instead of dipping in strawberry jam which is traditional, dip it in fig jam! Yum!

  14. Anonymous says

    I also think you have this sandwich with a Monte Cristo. Croque Monseiur has a bechamel sauce with gruyere cheese, ham and is toasted. BUT, this looks mahhvelous!!!!

  15. Sasha (Global Table Adventure) says

    As I mentioned on PW's site – this BRIE (!!!!) croque monsieur is so wrong, it's right. I am totally in love and am planning on making it soon. Fun, fun.

  16. nbd says

    This looks amazing and it is technically a Monte Cristo but delicious regardless of what it’s technically called!!! I make Monte Cristos probably more often than I should. SO yummy!

    • Kate says

      I think those would be WONDERFUL substitutions and would work just fine! One of the great things about grilled cheese recipes is that you can swap things out with confidence. :)

  17. Sarah J says

    Can you provide some more guidance about “thin-sliced” brie? Not that more cheese is bad, but I’ve not had great success slicing brie in general, let alone thin-slicing. Do you like, partially freeze it so it’s not as soft? Thanks!

    • Kate says

      Hi Sarah! You’re close! I try and get a “firmer” brie for this sandwich for exactly the slicing issue, and I slice it the second I take it out of the fridge. I wouldn’t freeze it because I think it would change the consistency…but if you get a brie that isn’t too squooshy and you slice it while it is chilled, you should be fine. :)


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