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croque-madame sandwiches

(2 ratings)
Blue Ribbon Recipe by
Doreen Fish
Oshawa, ON

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
method Stove Top

Ingredients For croque-madame sandwiches

  • 5 Tbsp
    unsalted butter
  • 2 Tbsp
    all-purpose flour
  • 1 3/4 c
  • 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
  • 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 lg

How To Make croque-madame sandwiches

  • 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.

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