Croque Raclette
Croque made with raclette cheese; melty, rich.
Grilled Cheese
Dive into the savory world of grilled cheese at our Grilled Cheese Haven! Discover the joy of melted bliss sandwiched between golden-brown slices. From the classic cheddar to the delightfully nutty Manchego, we guide you through an adventure of tastes and textures. Start your sizzling journey with us today!
Croque-Provençal
Croque-monsieur with tomatoes, herbs de Provence, and sometimes olives.
Croque-Poêlé
Pan-fried croque-monsieur rather than baked or grilled.
Croque-Norvégien
Cold-smoked salmon turns to dry chalk the instant it cooks, so the croque-norvegien guards it: buttered bread, melting cheese, dill creme fraiche, a grill that browns the top but leaves the fish 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
Break the yolk with a fork and it floods the seams, becoming a second sauce. Underneath, a croque-monsieur is untouched; one fried egg changes the name, the texture, and the table manners.
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
The blue-cheese cousin of the croque-monsieur, where the béchamel exists to tame a fierce Roquefort rather than moisten a mild gruyère, and a brasserie often slips pear and walnut inside to sweeten.
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
The fish line on a brasserie's croque column: drained tuna folded into béchamel where the ham would go, broiled under cheese on soft square bread.
Croque-Monsieur
A ham-and-cheese that took a white sauce seriously: pain de mie, jambon de Paris, Gruyère, and a béchamel that soaks the crumb and lacquers the top gold under the broiler.
Chicken Quesadilla
Grilled fajita chicken folded into a heavy load of melting cheese: the gateway quesadilla is the Tex-Mex branch where a juicy protein meets a fold the comal original never had to carry.
The Cubano
The Cubano is settled by the press: ham, mojo-roast pork, Swiss, pickle, and mustard on Cuban bread, flattened on a plancha into one dense, crisp object, with a recipe four cities still argue over.
The Bear
Bear was no ordinary cat—fat, clever, and shamelessly obsessed with food. During writing this blog, he kept me company every morning, always hoping for a bite. His adventurous spirit inspired this sandwich: crispy, tart apples, rich brie, and chicken. It’s a reminder to be bold and try new things.
Tartiflette Sandwich
Infused with the essence of wine-kissed onions, this sandwich brings crispy potatoes and creamy Reblochon cheese together in a symphony of flavors reminiscent of the French Alps.
Ultimate Turkey and Cheese Sandwich
Elevate your lunch game with our Ultimate Turkey and Cheese Sandwich. Combining succulent roasted turkey slices with rich, gooey cheese on perfectly toasted bread, it's a bite of indulgence you deserve.
Standard Grilled Cheese Recipe
Experience the sublime blend of melted American and Cheddar cheeses sandwiched between golden-brown slices of white bread, elevating the classic grilled cheese to perfection.