These croque-monsieur braaibroodjie jaffles are a French twist on a South African braai favourite, and they are ridiculously delicious. The filling is smoked ham, grated cheese, and a thick, mustardy b\u00e9chamel that melts together as it cooks. The result is crisp on the outside, molten on the inside, and completely over the top in the best way.<\/p>\n
I make these in a jaffle iron on the stovetop, which gives you perfect results with very little effort. You can absolutely cook them over a fire too, which is the more traditional braaibroodjie approach. Either way, the method is the same.<\/p>\n A croque-monsieur is a French toasted sandwich filled with ham and cheese, smothered in b\u00e9chamel sauce, and grilled until the top is golden and bubbling. It is one of those caf\u00e9 classics that sounds fancy but is essentially comfort food at its finest. The name translates loosely to \u201ccrunchy mister,\u201d which tells you everything about the texture you are after.<\/p>\n Add a fried egg on top and it becomes a croque-madame.<\/p>\n The sauce is what sets this recipe apart from a regular braaibroodjie. It is a classic b\u00e9chamel, enriched with cheese, a spoonful of Dijon mustard, and a little freshly grated nutmeg. You want it thick enough to stay inside the sandwich without leaking out during cooking, so do not be tempted to make it runny.<\/p>\n Make the b\u00e9chamel ahead of time and let it cool completely before you build the sandwiches. It will thicken further as it cools, which is exactly what you want.<\/p>\n The cheese you choose makes a real difference here. Traditionally a croque-monsieur uses Gruy\u00e8re, Comt\u00e9, or a combination of both. These can be difficult to find and are usually expensive in South Africa. I use a mix of aged Cheddar and Dalewood Fromage Huguenot, which melts beautifully and has the nutty depth you are looking for. It is my favourite cooking cheese and I always keep some grated in the freezer.<\/p>\n If you can get Gruy\u00e8re, use it. If not, a good aged Cheddar will do the job well.<\/p>\n For jaffles and stovetop braaibroodjies, softer pre-sliced white bread works best. It toasts evenly, seals neatly in the jaffle iron, and gives you that signature crisp-edged result. If you are making these over a fire and want something sturdier, sourdough is a good option. Cook it low and slow over coals to avoid burning the outside before the inside is warm.<\/p>\n Do not skip the resting time on the b\u00e9chamel. A warm sauce will make the bread soggy before it even hits the heat.<\/p>\n Spray your jaffle iron with non-stick cooking spray before each batch. It makes a real difference to the release.<\/p>\n Trim the corners of the bread that poke out of the jaffle iron before cooking. This keeps everything neat and prevents burning.<\/p>\n Keep the heat low to medium-low. A few minutes on each side over a small gas burner or low coals gives you an evenly golden result. Check as you go, especially the first time.<\/p>\n Can I make croque-monsieur braaibroodjies over a fire?<\/strong><\/p>\n Yes. The recipe works well over a braai fire using a long-handled braaibroodjie grid. Use a slightly sturdier bread if cooking over fire, and keep the heat low to avoid burning the outside before the cheese melts. The stovetop method in a jaffle iron gives you more control, especially when cooking for a crowd.<\/p>\n Can I make the b\u00e9chamel in advance?<\/strong><\/p>\n You can make the b\u00e9chamel up to two days ahead. Store it in an airtight container in the fridge. It will thicken as it cools, which is ideal. Give it a stir before using.<\/p>\n What can I use instead of Gruy\u00e8re?<\/strong><\/p>\n Aged Cheddar is the most accessible substitute and gives great results. Dalewood Fromage Huguenot melts particularly well and has a similar nuttiness. A mix of the two works even better than either alone.<\/p>\n Can I make a vegetarian version?<\/strong><\/p>\n Leave out the ham and add a layer of thinly sliced tomato, caramelised onion, or saut\u00e9ed mushrooms instead. The b\u00e9chamel and cheese carry the sandwich, so it still feels substantial without the meat.<\/p>\n What is the difference between a croque-monsieur and a croque-madame?<\/strong><\/p>\n A croque-madame is a croque-monsieur with a fried egg on top. The name is a nod to the egg resembling a hat. If you are serving these at brunch, the croque-madame version is worth the extra step.<\/p>\n How many sandwiches does this recipe make?<\/strong><\/p>\n The b\u00e9chamel quantity in this recipe is enough for 8 to 10 sandwiches. You can scale it down if you are making a smaller batch, or keep any leftover b\u00e9chamel in the fridge for up to two days.<\/p>\n I made this recipe for Leopard\u2019s Leap Culinaria Collection Pinot Noir Chardonnay 2024 as part of an Instagram collaboration, and it was the perfect wine pairing. I am a huge fan of r\u00f2se and this is a new favourite.<\/p>\n Heat the milk in a small pot with the bay leaves over a gentle heat. Turn off the heat just before it reaches a simmer. Allow the bay leaves to infuse for a few minutes, then remove them.<\/p>\n<\/li>\n Melt the butter in a separate small to medium pot. Add the flour and stir to form a thick paste. Cook for 1 to 2 minutes.<\/p>\n<\/li>\n Add the warm milk gradually, a little at a time, whisking between additions until smooth and thick.<\/p>\n<\/li>\n Stir in the Dijon mustard, nutmeg, and grated cheese. Season with salt and white pepper. Set aside to cool completely. The sauce will thicken further as it cools.<\/p>\n<\/li>\n To assemble, butter the outside of each slice of bread. On the inside of one slice, spread a thin layer of Dijon mustard, then add the cooled b\u00e9chamel, followed by the ham and grated cheese. Top with the second slice of bread, buttered side out.<\/p>\n<\/li>\n Spray your jaffle iron with non-stick cooking spray. Place the sandwich inside and trim any corners of bread that poke out.<\/p>\n<\/li>\n Cook over a small gas burner on low heat, or over low coals, for a few minutes on each side until golden brown. Check frequently to avoid burning.<\/p>\n<\/li>\n Serve immediately.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Classic South African Braaibroodjie Jaffle<\/a><\/p>\n \u2018Pizza\u2019 Jaffles With Tomato, Mozzarella & Onion<\/a><\/p>\n The Best French Onion Grilled Cheese Sandwich\u00a0<\/a><\/p>\n Giant Grilled Cheese With Hot Honey Butter<\/a><\/p>\n Toasted Cheddar Cheese Sandwich With Buttery Leeks<\/a><\/p>\n \u00a0Find me on Instagram<\/a> & Pinterest<\/a><\/strong><\/em><\/p>\n \u00a0 \u00a0![\"Rustic](\"https:\/\/drizzleanddip.com\/wp-content\/uploads\/2026\/07\/Ingredients-jaffles.jpg\" "\\"Ingredeints")
<\/a><\/figure>\nWhat is a croque-monsieur?<\/strong><\/h2>\n
<\/a><\/figure>\nThe b\u00e9chamel<\/strong><\/h3>\n
<\/a><\/figure>\nWhich cheese to use<\/strong><\/h3>\n
<\/a><\/figure>\nWhich bread to use<\/strong><\/h3>\n
<\/a><\/figure>\nTips for making the best croque-monsieur jaffles<\/strong><\/h2>\n
<\/a><\/figure>\nFAQs for croque-monsieur jaffles<\/strong><\/h2>\n
Wine Pairing<\/h3>\n
<\/a><\/figure>\nFor the b\u00e9chamel:<\/h4>\n
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For the sandwiches:<\/h4>\n
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\nFor a croque-madame version, serve with a fried egg on top.<\/span>
\nStore any leftover assembled sandwiches in the fridge for up to one day. Reheat in a dry frying pan over medium-low heat, pressing gently, until heated through and crisp again. A sandwich press also works well. Do not microwave as the bread will go soft.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nA few more recipes you\u2019ll love<\/h2>\n
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