Turkey Croque Monsieur or Croque Madame - A delicious twist on the classic French sandwich. The perfect way to use up Thanksgiving leftovers too. A cheesy Ham and cheese sandwich with cranberry mustard sauce and Turkey, slathered in Bechamel Sauce. 

Turkey Croque Monsieur / Croque Madame

Course: Breakfast, Brunch
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 sandwiches
Author: Dini

Turkey Croque Monsieur or Croque Madame - A delicious twist on the classic French sandwich. The perfect way to use up Thanksgiving leftovers too. A cheesy Ham and cheese sandwich with cranberry mustard sauce and Turkey, slathered in Bechamel Sauce. 

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Ingredients

Cheesy Bechamel Sauce

  • 1 1 /4 cup of milk
  • ¼ cup leftover gravy If you don’t have gravy, you can use milk instead
  • 2 tbsp unsalted butter
  • 1 ½ tbsp AP flour
  • Pinch of ground nutmeg
  • 7 oz gruyere cheese divided (2 oz for the sauce, the rest for the sandwiches)
  • Salt

Turkey Croque Monsieur / Croque Madame

  • ½ cup cranberry sauce homemade or store bought
  • 2 tbsp spicy brown mustard
  • 8 slices of sandwich bread
  • 8 slices of ham any kind you prefer
  • Thinly sliced leftover roast turkey enough for 4 sandwiches (½ of a turkey tenderloin)
  • Unsalted butter

Instructions

Cheesy Bechamel Sauce

  1. Warm the milk (and gravy, if using) in a saucepan or microwave until it starts to boil. Set aside.

  2. In another saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 - 2 minutes to make a roux. Do not let the roux turn brown.
  3. Pour in the hot milk mix. Add a pinch of salt (less if you used gravy) and nutmeg. Cook the bechamel sauce while stirring, until it starts to thicken. Add 3 oz of cheese (about ¾ cup) and stir until just melted
  4. Taste and season with more salt if needed. Set aside. To avoid a skin from forming on the surface, place a piece of plastic wrap directly on the surface of the bechamel sauce while it’s cooling down.

Turkey Croque Monsieur / Croque Madame

  1. Place the cranberry sauce in a bowl and mix in the mustard. Set aside. The grated gruyere cheese will be used inside the sandwich as well as outside, so divide the cheese in to roughly 8 portions.

  2. Butter both sides of each slice of bread. On one slice, place 2 slices of ham, a layer of turkey, a generous spread of cranberry mustard sauce. Top with grated gruyere cheese, and then with a buttered slice of bread.

  3. OPTIONAL - you can add a thin layer of bechamel sauce inside the sandwich too.

  4. Repeat with the rest of the bread slices.
  5. Grill the sandwiches on both sides in a pan or on a griddle over medium - medium high heat, until the cheese has melted and the bread is golden brown - about 4 minutes per side for me.

  6. Place the sandwiches on a baking tray (line the baking tray with parchment paper if you like, since the cheese will melt onto the tray).
  7. Top each sandwich GENEROUSLY with the cheesy bechamel sauce - make sure the entire surface is covered from edge to edge. Top with the remaining gruyere cheese.

  8. Broil in the oven for a few minutes, until the cheese has melted and you can see caramelized spots on the surface.

  9. Remove from the oven and serve immediately. Top with sunny side up (or poached) eggs for a turkey croque madame.