Croque-Madame

Total Time Prep/Total Time: 30 min.
Yield 2 servings
Test Kitchen Approved
The croque-madame is a classic French bistro sandwich that you can easily make in your own kitchen.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Dash salt
  • Dash white pepper
  • Dash ground nutmeg
  • 1 cup 2% milk
  • 2 ounces Gruyere cheese, shredded
  • SANDWICHES:
  • 4 thick slices country bread
  • 6 ounces fully cooked ham, thinly sliced
  • 3 ounces Gruyere cheese, shredded, divided
  • 1 tablespoon Dijon mustard, optional
  • 4 tablespoons butter, softened, divided
  • 2 large eggs

Directions

  1. In a small saucepan, melt butter over medium heat. Whisk in flour, salt, pepper and nutmeg until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1 minute. Reduce heat to low. Add cheese; stir until melted. Keep warm.
  2. On each of 2 bread slices, spread 2 tablespoons mornay sauce and top with 3 ounces ham and 1/4 cup cheese. If desired, spread mustard over remaining 2 slices bread. Place bread, mustard side down, on top of cheese. Spread outsides of sandwiches with 3 tablespoons butter.
  3. In a large cast-iron or broiler-safe skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side. Spread remaining mornay sauce over top of sandwiches. Sprinkle with remaining 1/4 cup cheese. Preheat broiler. Broil 4-6 inches from heat until tops of sandwiches are bubbly and lightly browned, 2-3 minutes.
  4. Meanwhile, melt remaining butter in a small nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Top each sandwich with a fried egg.

Nutrition Facts

1 sandwich: 1118 calories, 71g fat (39g saturated fat), 419mg cholesterol, 2284mg sodium, 60g carbohydrate (13g sugars, 3g fiber), 60g protein.

Croque-madame takes grilled ham and cheese to the next level. Ham and Gruyere cheese are layered between thick slices of country bread and toasted in a skillet. Then the sandwiches are topped with Mornay sauce and more cheese and broiled until golden and bubbly. If you stop there, you've got a croque-monsieur; add a fried egg on top and that makes a croque-madame! These sandwiches are perfect for a special breakfast or brunch. —Taste Recipes Test Kitchen
Recipe Creator

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