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Close-up of béchamel sauce draped over a croque monsieur sandwich with melted gruyere and Canadian bacon
Croque monsieur with Jones Canadian Bacon, gruyere cheese, and béchamel sauce on griddled French bread, topped with fresh chives
Close-up of béchamel sauce draped over a croque monsieur sandwich with melted gruyere and Canadian bacon
Menu Concept

Canadian Bacon Croque Monsieur

A French Classic, Reimagined

The croque monsieur is a bistro standard for a reason: griddled bread, melted gruyere, and ham, done well, don’t need reinvention. This version swaps in Jones Dairy Farm Sliced Canadian Bacon for a leaner, more delicate cure than a standard deli ham, giving operators a version of the classic that still reads as authentic but distinguishes itself on the plate.

The Menu Concept

  • Sliced French bread layered with gruyere cheese and Jones Dairy Farm Sliced Canadian Bacon, griddled until browned.
  • Broiled with additional melty gruyere cheese on top.
  • Finished with béchamel sauce and fresh chives.

The Jones Difference

Canadian bacon brings a different textural and flavor profile to a croque monsieur than the thick-cut ham typically used, leaner, more delicate, with a milder cure that doesn’t compete with the gruyere the way a smokier or saltier ham can.

Jones Dairy Farm’s Canadian Bacon is pre-sliced to a consistent thickness, which matters directly here: an evenly thick slice griddles at the same rate as the bread around it, so operators get a uniform golden-brown result without babysitting thicker or uneven cuts that brown unevenly under the broiler.

Chef’s Notes

Griddle the bread and Canadian bacon together as a single assembled sandwich, not separately, so the bread absorbs some of the meat’s flavor as it browns. This is what gives a croque monsieur its depth beyond just melted cheese, so don’t shortcut this step by griddling components separately and stacking them after.

Watch the broiler closely once the second layer of gruyere goes on. Gruyere browns fast and unevenly under high heat, and a few seconds too long turns a golden crust into a burnt one.

If béchamel is going on after broiling as a finishing sauce rather than baked in, keep it warm and pourable, not thick and cold, or it will sit on top as a heavy layer instead of coating the sandwich. If béchamel is meant to be spread on before broiling and baked into the top layer (the traditional build), that changes the sequence here, and I’d want that confirmed before this goes to print.

Chives go on last, right before service. They wilt fast against residual heat from the broiler.

Menu Fit

  • Sandwiches
  • Brunch
  • Lunch
  • Bistro & Café
  • Restaurants

This menu concept features

Sliced Canadian Bacon

Product Info
Product Info

This menu concept features

Sliced Canadian Bacon

Product Info
Product Info

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