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.


★★★★★ 1 vote
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


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.
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.
4Spread on the dijon mustard, ham, gruyere and parmesan cheese. Place under the broiler until the cheese is melted
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.
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!
7This is a sandwich that needs a knife and fork. It is amazing! Hope you enjoy!