Croque Gagnet

A variation of the original Croque Monsieur sandwich. It includes Andouille sausages and Edam cheese (if you have Gouda cheese even better)…

Ingredients (for 2)

  • 1/2 Andouille sausage
  • 4 slices sandwich bread
  • 1/2 cup Edam cheese
  • 1 tbsp mayo
  • 2 eggs
  • 1/2 tsp nutmeg
  • 1/4 cup milk
  • salt & black pepper


  • Preheat oven to 400° F (200° C)
  • Grate or thinly chop the edam or Gouda cheese and set aside
  • Take a shallow plate and beat the eggs
  • Add milk, salt, black pepper and nutmeg and whisk well
  • Place the sandwich slices on a baking sheet and toast them in the oven, 2-3 minutes per side, until lightly toasted
  • Remove from oven and brush half of the toasted slices with mayonnaise
  • Add the crushed or sliced Andouille sausage, and 2/3 of cheese
  • Top with the other toasted bread slices
  • Dip the sandwiches into the egg mixture, coating well on all sides
  • Turn on the broiler in the oven and place the sandwich back on the baking sheet
  • Pour over the sandwich the remaining egg mixture and sprinkle remaining cheese on top
  • Broil for 3 minutes or until cheese on top bubbles and is lightly browned

Tips from the Chef

  • For an extra taste, top with some béchamel sauce and cheese, and broil in oven until melted