Croque Madame

Wisconsin Cheese Croque Madame  Recipe
Active Time
45 Minutes


Mornay Sauce:

Toasted Sandwiches:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style can be used in this recipe.


Mornay Sauce:

  1. Melt butter in a large saucepan over medium-low heat. Whisk in flour until light brown. Gradually whisk in milk and thyme. Bring to a boil; cook and whisk for 2 minutes or until thickened.
  2. Reduce heat to low. Gradually whisk in Grand Cru® until melted. Remove from the heat. Season with salt and pepper to taste.

Toasted Sandwiches:

  1. Line a rimmed baking sheet with aluminum foil.
  2. Spread 1/4 cup Mornay sauce on four slices of bread. Layer each with 2 ham slices and 1/2 cup Grand Cru®. Spread apricot preserves on remaining bread. Top Grand Cru® with bread slices preserves side down. Spread 4 tablespoons butter on the outside of sandwiches.
  3. Toast sandwiches on a large, nonstick griddle over medium heat for 2-3 minutes on each side or until bread is golden brown and cheese is melted. Place sandwiches on prepared pan. Wipe off the griddle.
  4. Spoon remaining sauce over sandwiches. Sprinkle with remaining Grand Cru®. Broil 3-4 inches from the heat for 1-2 minutes or until cheese is melted. Keep warm.
  5. Warm remaining butter on the griddle. Fry eggs as desired. Top sandwiches with eggs. Garnish with pepper and thyme.

Recipe Tip

Roth Grand Cru® Reserve or Roth Grand Cru® could be substituted for the Roth Grand Cru® Surchoix cheese.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Grand Cru® Surchoix was crowned “World Champion” in the 2016 World Championship Cheese Contest, marking the first time an American-made cheese won the cheese competition in nearly three decades. This artisan, washed-rind cheese is handmade in traditional copper vats and aged for a minimum of nine months in cellars. At first bite, you’ll savor flavors of caramel, fruit and mushroom.

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