Croque-Provençal
Croque-monsieur with tomatoes, herbs de Provence, and sometimes olives.
France
Croque-Poêlé
Pan-fried croque-monsieur rather than baked or grilled.
Croque-Norvégien
Every croque cooks its protein into the melt. This one's must not: cold-smoked salmon turns to chalk under heat, so the build is a race to gratin the cheese while the fish at the centre stays cool.
Croque-Monsieur Classique
Traditional croque-monsieur with pain de mie, jambon, Gruyère, and béchamel; café standard.
Croque-Mademoiselle
Lighter croque, sometimes without béchamel or with less cheese.
Croque-Madame
Croque-monsieur topped with a fried egg; the 'hat' of the egg gives it a feminine name.
Croque-Madame Parisien
Parisian-style croque-madame with perfectly runny egg.
Croque-Hawaïen
Croque-monsieur with pineapple added; French Hawaiian variation.
Croque-Forestier
Croque-monsieur with mushrooms (champignons) added.
Croque-Champignons
Mushroom-focused croque, sometimes vegetarian.
Croque-Bolognaise
Croque with bolognese sauce instead of or with ham.
Croque-Bleu
Swap the meek Gruyere of a croque-monsieur for a fierce salty Roquefort and the white sauce stops being glue and becomes a buffer, the one mild thing holding the blue in check.
Croque-Auvergnat
The croque-monsieur rebuilt with the dairy of the Massif Central: tangy Cantal or a vein of Bleu d'Auvergne in place of the Alpine cheese, a rougher regional ham, the béchamel and the broiler kept.
Croque au Thon
Drain the tin hard, fold the tuna into a stiff béchamel, cap it with pain de mie and emmental, and broil: the croque au thon is the croque method pointed at a can of tuna, and the water is the fight.
Croissant Jambon-Fromage
Croissant filled with ham and cheese; breakfast sandwich.
Croissant aux Amandes Garni
Almond croissant split and filled.
Croissant au Jambon
Croissant with ham; common café breakfast.
Crêpe Sucrée Garnie
Sweet crêpe with various fillings, folded.
Crêpe Nutella-Banane
Nutella and banana crêpe; popular combination.
Crêpe Jambon-Fromage
Wheat crêpe with ham and cheese, folded.
Crêpe Complète
A buckwheat galette folded into a square around ham, melted Emmental, and a half-set egg, served on a flat plate with a bolée of cider; the Breton crêperie's working build.