France - One Sandwich - The Joy of Sandwiches (Page 18)

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.

Croissant filled with ham and cheese; breakfast sandwich.

Almond croissant split and filled.

Croissant with ham; common café breakfast.

Sweet crêpe with various fillings, folded.

Nutella and banana crêpe; popular combination.

Wheat crêpe with ham and cheese, folded.

Complete crêpe with ham, egg, and cheese; sandwich-style.

Butter and sugar crêpe.