Croque Kyria: French Toasted Sandwich with Ham, Cheese & Herbs

A Croque Kyria is a Croque-Madame, made Greek-style!

This recipe is inspired by the classic French sandwich, the croque madame, which itself evolved from the croque monsieur. The name comes from the French verb croquer, meaning “to bite” or “to crunch.” The croque monsieur first appeared in Paris around 1910 and is mentioned in early 20th-century literature. Over time the simple combination of bread, ham, cheese and butter became a beloved staple worldwide.

In the 1960s someone began topping the croque monsieur with a fried egg, and the croque madame was born. The name “madame” likely refers to the fried egg’s resemblance to a traditional woman’s hat. From that point, cooks have adapted the sandwich in many ways: some use béchamel sauce, others dip the bread in egg, and some choose different breads or cheeses.

For this version we’ve given the croque madame a Greek twist. We use rye bread, jambon (Greek-style ham), grated kefalotyri and mizithra cheeses, and we fry the egg in olive oil. Instead of béchamel, a crisp, cheesy crust is created by spreading mayonnaise and grated mizithra on the outside of the bread before grilling. The name Croque Kyria comes from the Greek word kyria, meaning “lady,” and this Greek take makes a rich, savory sandwich with bright Mediterranean flavor.

Helpful Hints

If you want to fry eggs in olive oil, we recommend heating the oil until it shimmers, then sliding a cracked egg gently into the pan. Basting the yolk with hot oil while it cooks helps set the surface and produces crisp, lacy edges. For this sandwich we skip béchamel and rely on mayonnaise plus grated mizithra to form a golden crust—an easy trick that adds crunch and a salty, tangy finish.

Assembling the sandwich directly in the frying pan is easier than trying to move an already assembled sandwich into the pan. Follow the step-by-step directions and take care when working near a hot skillet.

What is kefalotyri cheese?

Kefalotyri (or kefalotiri) is a hard, salty Greek cheese made from sheep’s or goat’s milk, sometimes a blend of both. It has a dry, crumbly texture and a sharp, tangy flavor that adds depth to grilled sandwiches. If you can’t find kefalotyri, kefalograviera is a close substitute. Gruyère can also work in a pinch, though it’s milder and less salty.

What is mizithra?

Mizithra is a Greek cheese often made from whey left over from sheep or goat milk. It comes in a soft, ricotta-like variety and a hard, dry version that is ideal for grating. For this recipe you will want the hard mizithra, which melts and browns well when combined with mayonnaise on the bread’s exterior.

What can you use instead of mizithra?

If mizithra isn’t available, substitute equal parts grated Parmesan and Romano. The flavor won’t be identical, but the result will still be savory and satisfying.

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