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. 
Print Recipe

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

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

  • 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.
  • 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.
  • OPTIONAL - you can add a thin layer of bechamel sauce inside the sandwich too.
  • Repeat with the rest of the bread slices.
  • 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.
  • 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).
  • 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.
  • Broil in the oven for a few minutes, until the cheese has melted and you can see caramelized spots on the surface.
  • Remove from the oven and serve immediately. Top with sunny side up (or poached) eggs for a turkey croque madame.