Croque-Madame Sandwiches

Doreen Fish

By
@dfish

I subscribe to Fine Cooking and I have to tell you that I found found some of my best used recipes there....this is one of them that we serve when we have friends for the weekend.


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Rating:

Comments:

Serves:

4

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Looking for an impressive one-dish meal that can be made ahead of time? Try this recipe! These sandwiches are super satisfying and make for quite a presentation. Assemble them in advance and cook just before serving.

Ingredients

5 Tbsp
unsalted butter
2 Tbsp
all-purpose flour
1 3/4 c
milk
2 Tbsp
brandy...leave out if you like....i don;t like brandy so i use cooking wine
2 tsp
worcestershire sauce
1/4 tsp
fresh thyme
1/4 tsp
nutmeg
salt and freshly ground black pepper
8 slice
white sandwich bread ...we like it with sour dough bread or rye but use what you like
4 tsp
dijon mustard
1 c
gruyère cheese grated
12 oz
sliced ham....leftiover are good as well as sliced pork roast
1/2 c
parmigiano-reggiano....finely grated
4 large
eggs

Directions Step-By-Step

1
Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming.

Position a rack 4 inches from the broiler element and heat the broiler on high.

Spread four of the bread slices on one side with 1 tsp. Dijon mustard each. Layer the Gruyère and ham on the bread in this pattern: cheese, ham, cheese. Top with the remaining bread.

Melt 1 Tbs. of the butter in a 12-inch skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once halfway through the cooking, about 4 minutes. Transfer to a rimmed baking sheet. Repeat with another tablespoon of butter and the remaining 2 sandwiches.

Ladle the béchamel sauce over the sandwiches (it will run down the sides), and then top with the Parmigiano-Reggiano. Broil until bubbling and lightly browned, 3 to 4 minutes.

Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 Tbs. butter over medium heat. Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes.

Use a large, flat spatula to transfer the sandwiches to serving plates. Place a fried egg on each. Sprinkle with salt and pepper and serve.

About this Recipe

Course/Dish: Meat Breakfast
Main Ingredient: Eggs
Regional Style: French