Croque-Madame

I'm convinced there's no such thing as a bad sandwich, but there sure are some that are better than others. Leave it to the French to come up with this one because it blows any other grilled ham and cheese right smack out'a the water.

I've been meaning to make it again for some time and while we've also enjoyed the Monsieur version, in this case the feminine far outdoes the masculine which is as it should be. I mean aren't we also the ones that can do more than one thing at a time AND know how to ask for directions? Boy, am I gonna' be in trouble for that one. LOL

This sandwich starts with a cheesy white sauce slathered on soft bread slices, followed by Dijon mustard, shaved ham, and grated swiss. By the way, I used Madrigal which is France's version of Swiss. Grilled until golden in a touch of butter, topped with more white sauce and finished under the broiler, it's crowned with a fried egg with a soft runny yolk. It's the ultimate knife and forker..a superlative dinner for one along with a glass of Sauvignon Blanc. Life is good!

Croque Madame (adapted from Gourmet)

2-1/2 tablespoons unsalted butter

1-1/2 tablespoons all purpose flour

1 cup whole milk

dash salt & pepper

dash freshly grated nutmeg

2/3 cup grated Swiss cheese (I used Madrigal)

 

4 slices firm sandwich bread

1/2 cup grated Swiss cheese

2 teaspoons Dijon mustard

1/4 pound thinly sliced ham

2 large eggs

Sauce – melt butter in a small saucepan over low heat. Whisk in flour and cook whisking for 3 minutes. Whisk in milk, bring to a boil stirring constantly. Cook for 5 minutes over low heat stirring every now and then. Turn heat off. Add cheese and stir until melted. Set aside.

Heat a non stick skillet over medium heat. Spread mustard over 2 bread slices, top with ham, then grated cheese. Spread 1-1/2 Tablespoons of sauce over last slice of cheese and invert to make sandwich. Brown in 1 tablespoons of butter in a hot skillet. Remove to baking pan and add 1/3 cup sauce on top of each sandwich. Place under broiler to brown. When sauce is bubbling and golden transfer pan to bottom of the oven and turn off broiler. Reheat skillet and quickly cook 2 eggs leaving the yolks quite runny. Top each sandwich with an egg. Serve with knife, fork and salad on the side!

Makes 2 sandwiches.  Download Croque Madame

Comments

[Mary]

Oh, how I'd love to have one of these for lunch today. This looks picture perfect and your instructions are spot-on. I hope you have a great day. Blessings...Mary

[June]

Thank you Mary! They're so tasty for something so simple to make.

[Nanan]

Wow - Love those - makes ya proud of that French heritage don't it?

[June]

Boy - it sure does!

[Tom @ Tall Clover Farm]

I remember ordering a Croque Madame in Paris once; the waiter raised an eyebrow and smiled. I was never sure if a Monsieur can order a Madame, but you know the Madame is a better sandwich -- it has cheese!

No matter, I love the French, I love their sandwiches, I love their wines, desserts, main courses and fascination with macaroons.

[June]

I'm with ya Tom - all that too and the "je ne sais quoi"....and just think, you're likely one of the very few that actually made a French waiter smile!