Croque Provençal
A French croque monsieur upgraded with sun-dried tomatoes, olives, and herbes de Provence.
Origin Story
The croque provençal is a regional variation of the classic croque monsieur, adapted with the flavours of Provence — olive, tomato, and herb. It emerged as bistros across southern France began incorporating local terroir into what had been a Parisian café staple, reflecting the broader Provençal influence on French cuisine from the 1970s onward.
Cultural Context
The croque provençal represents the regionalisation of French cuisine — the way a Parisian standard gets reinvented when it reaches a different part of France. In the south, everything gets olives and tomatoes. The result is a richer, more complex sandwich that captures the flavours of the Midi in a northern form.
Recipe
Spread Dijon mustard on one slice of pain de mie. Layer ham, Comté or Emmental cheese, sliced sun-dried tomatoes, and black olives. Top with a second slice. Coat the outside with béchamel mixed with grated cheese. Bake at 200°C for 15 minutes until golden and bubbling. Finish under the grill. Scatter herbes de Provence over the top.