Croque Madame (Ham and Cheese Sammie)

Monica Keleher


I made this dish for the Oscars and it was marvelous! I love a good ham and cheese and this one is over the top! It takes a little bit more effort but it is completely worth it. Hope you try it and love it as much as we did.


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20 Min
15 Min


gruyere cheese
french bread, cut into slices (sandwichwidth)
dijon mustard, i also like to use whole grain dijon i really love the texture)
parmesan cheese
4 Tbsp
butter for sauce, plus some for the eggs
2 c
3 Tbsp
salt and pepper
whole nutmeg grated don't use too much a pinch worth is good. (if you only have ground it will work)
8 slice
black forrest ham (any ham would work, left over baked ham would be fab)
italian parsley roughly chopped


Step 1 Direction Photo

1To make the bechamel
In a sauce pan on medium heat melt the butter and add the flour. Stir constantly and cook for a few minutes. Add the milk, salt, pepper and grated nutmeg to taske and whisk constantly until it begins to thicken.

2Add 1/2 + cup of gruyere cheese and 1/2 cup of parmesan and stir until smooth and the cheese is melted.Do not walk away from this sauce. Remove from heat.

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3Toast 4 slices of the bread til lightly browned, It is going under the broiler so don't make it too dark.
For the sandwiches
Turn on the broiler. On a tinfoil cover cookie sheet, place the toasted bread.

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4Spread on the dijon mustard, ham, gruyere and parmesan cheese. Place under the broiler until the cheese is melted

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5remove the 4 slices top each slice with the other 4 toasted slices of bread. Pour the bechamel sauce over the sandwiches and top with more gruyere cheese.

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6In a frying pan melt some butter and cook the eggs sunny side up and make sure the yolk does not over cook. You want it warm and runny golden deliciousness!

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7This is a sandwich that needs a knife and fork. It is amazing! Hope you enjoy!