A Croque Kyria is a Croque-Madame, made Greek-style!
This recipe is a Greek twist on the classic French 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 in the early 1900s and gained wider recognition in subsequent decades. The croque madame — the croque monsieur topped with a fried egg — likely appeared in the 1960s. Food lore says the egg resembles an old-fashioned lady’s hat, which may be why the sandwich earned the name “madame.”
What makes these sandwiches so enduring is their simple, irresistible combination: bread, ham, cheese and butter. Variations include adding béchamel, using different breads, or dipping the bread in egg. Our version gives the croque madame a Greek identity: rye bread, Greek-style jambon, grated kefalotyri and mizithra cheeses, and an egg fried in olive oil. That makes this sandwich a Croque Kyria — kyria meaning “lady” in Greek — and it’s a flavor profile we’re proud of.
Helpful hints
If you’d like more detail on frying eggs in olive oil, we have covered that elsewhere. Instead of a béchamel topping, this sandwich gets a crispy cheesy crust by combining mayonnaise with grated mizithra, a trick similar to the one used in our tsoureki and feta grilled cheese. Assembling the sandwich directly in the frying pan is easier than trying to move a fully assembled sandwich — follow the recipe steps and take care when handling hot cookware.
What is kefalotyri cheese?
Kefalotyri (also spelled kefalotiri) is a hard, salty Greek cheese made from sheep’s or goat’s milk, or a mix of both. It has a dry, crumbly texture and a sharp, tangy, assertive flavor that works beautifully when grated. If kefalotyri isn’t available, kefalograviera is the closest Greek substitute; Gruyère can work in a pinch, though the flavor will differ.
What is mizithra?
Mizithra is a classic Greek cheese often produced from whey left over from sheep’s or goat’s milk. It comes in soft and hard varieties; the hard mizithra is excellent for grating and is the type used in this Croque Kyria recipe.
What can you use instead of mizithra?
If you can’t find mizithra, substitute an equal blend of grated Parmesan and Romano. The result won’t be identical, but it will provide a similar salty, savory finish and keep your Croque Kyria delicious.
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Croque Kyria
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Equipment
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Small frying pan
Ingredients
- 2 slices rye bread
- 1 tbsp mayonnaise
- 1 tbsp mizithra (or grated parmesan or grated Romano)
- 4 slices smoked ham, or jambon
- 1/4 cup grated kefalotyri cheese
- 1 tbsp butter
- 1 large egg
- 1/4 cup olive oil
- pepper to taste
Instructions
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Preheat your oven to 250°F (about 120°C) to keep the sandwich warm later.
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Spread mayonnaise on one side of each slice of rye bread. Divide the mizithra in half and sprinkle it over the mayonnaise on both slices. Gently press the mizithra into the mayonnaise so it adheres.
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Melt the butter in a small frying pan. Place one slice of bread in the pan, mayonnaise and mizithra side down. Layer the smoked ham (jambon) over the bread, then sprinkle the grated kefalotyri on top. Close the sandwich with the second slice of bread, mayonnaise and mizithra side up.
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Cook the sandwich, pressing occasionally with the back of a spatula, until the bottom is golden brown. Carefully flip and cook the other side until golden and the cheeses are melted.
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Transfer the sandwich to a baking tray and place it on the middle rack of the oven to keep warm while you fry the egg.
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Wipe the frying pan clean, add the olive oil, and heat it until shimmering but not smoking.
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Crack the egg into a small bowl, then gently slide it into the hot oil. Fry until the edges are crispy. Spoon some hot oil over the yolk to help the top cook slightly while keeping the yolk tender.
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Remove the sandwich from the oven, place it on a plate, and top with the fried egg. Season with pepper and sprinkle additional mizithra if desired. Serve immediately.
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Enjoy!