Croque-Monsieur

Vegetarian croque with vegetables and cheese, no ham.

Croque inspired by tartiflette with Reblochon, potatoes, and lardons.

Croque-monsieur with Reblochon or Beaufort cheese; Alpine style.

Croque made with raclette cheese; melty, rich.

Croque-monsieur with tomatoes, herbs de Provence, and sometimes olives.

Pan-fried croque-monsieur rather than baked or grilled.

Croque with smoked salmon instead of ham; Scandinavian-influenced.

Traditional croque-monsieur with pain de mie, jambon, Gruyère, and béchamel; café standard.

Lighter croque, sometimes without béchamel or with less cheese.

Croque-monsieur topped with a fried egg; the 'hat' of the egg gives it a feminine name.

Parisian-style croque-madame with perfectly runny egg.

Croque-monsieur with pineapple added; French Hawaiian variation.

Croque-monsieur with mushrooms (champignons) added.

Croque with goat cheese instead of Gruyère.

Mushroom-focused croque, sometimes vegetarian.

Croque with bolognese sauce instead of or with ham.

Croque-monsieur with blue cheese (Roquefort, Bleu d'Auvergne).

Croque-monsieur with Saint-Nectaire or Cantal cheese and regional ham.

Croque with tuna instead of ham.

Oven-baked croque-monsieur; boulangerie style.

Grilled ham and Gruyère sandwich with béchamel sauce; invented in Paris cafés around 1910.