Croque Monsieur

James Beard

Author and Educator

This deliciously simple dish comes from Beard’s 1974 book, Beard on Food.


  • 2 slices homemade bread, lightly buttered
  • 2 pieces Canadian bacon
  • 1 slice Swiss Gruyère


Preheat the broiler. Lay the Canadian bacon out on a sheet pan and broil for 1 to 2 minutes, until beginning to brown.

Place one slice of bread butter-side down. Top the bread with the broiled Canadian bacon, followed by a healthy slice of Swiss Gruyère cheese (you could use Emmenthaler, Fontina, or even Münster cheese, but Beard prefers Gruyère for this recipe). Place the second slice of bread on top of the cheese, butter-side up, and press firmly.

Heat a nonstick sauté pan or a grill pan over medium-high heat. Sauté or grill the sandwich until it is crisp, brown, and buttery on each side, with the melted cheese lovingly embracing the bacon.


1 sandwich