Croque Madame Sandwiches
User Reviews
5
Croque Madame Sandwiches
Description
The Croque Madame Sandwiches combine a homemade Mornay sauce—a béchamel base enriched with Gruyere and Parmesan—with ham and bread toasted in butter. The Mornay sauce is whisked until smooth and thick enough to coat the back of a spoon, then poured over the toasted sandwich before broiling. This process creates a golden, bubbly cheese topping. The fried eggs served on top add richness and a soft texture contrast.
The sandwich layers tender ham with melted cheese inside sturdy slices of bread that hold up to the moisture of the sauce and frying. The butter-toasted bread offers a crispy, golden crust, while the cheese sauce adds creaminess and a complex cheesy flavor from mixing Gruyere and Parmesan. The Dijon mustard in the sauce adds a subtle tang to balance the richness.
Serving these sandwiches with the fried eggs on top complements the creamy cheese and salty ham for a satisfying meal often enjoyed at brunch or lunch. The recipe benefits from high-quality, robust bread such as brioche or sourdough to prevent sogginess and maintain structure during preparation.
For faster preparation, it's possible to skip the oven bake and serve the dish after grilling and pouring on the cheese sauce with a fried egg. Selecting high-quality cheese that melts well ensures the smoothness of the Mornay sauce.
Ingredients
Mornay Sauce
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1 1/4 cup milk whole
- 1/2 tsp Dijon mustard
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- 1/2 cup gruyere cheese 58 g, freshly grated
- 1/4 cup Parmesan Cheese freshly grated
Sandwiches
- 4 sturdy bread thick slices
- 1 tbsp butter
- ham as much as you'd like, deli-sliced
- 1/2 cup gruyere cheese 58 g, freshly grated
Fried Eggs
- 2 tbsp butter
- 2 egg large
Instructions
Mornay sauce
- In a medium saucepan over medium heat, melt butter and add flour. Whisk constantly for about a minute. After about 2 minutes or when the mixture becomes bubbly, slowly add in milk.
- Keep whisking until thickened enough to coat the back of a spoon and can remain separated when you run a finger down it.
- Season with salt, pepper, and whisk in dijon mustard.
- Take off the heat, then add 1/2 cup of gruyere cheese and 1/4 cup grated parmesan, whisking until the cheese is fully melted and the sauce is thick and creamy. If the sauce gets a little too thick, add a splash or two of milk and whisk to thin to the correct consistency. Set aside.
Sandwiches
- Preheat broiler on low.
- Heat a cast iron skillet over medium heat spread butter onto one side of each slice of the bread, then layer on the ham and shredded cheese and sandwich between the bread slices. Brown the sandwich on each side for 2-3 minutes until golden brown.
- Generously cover the sandwiches with more mornay sauce and all the rest of the gruyere.
- Place the baking sheet with sandwiches under the broiler. Leave to cook for about 3 minutes or until the bechamel sauce is browned. Keep an eye on it, DO NOT LET IT BURN.
Fried Eggs
- While the sandwiches are broiling, melt butter in a nonstick skillet. Crack two eggs into two separate small bowls and add them into the pan one by one.
- Cook for 3 minutes with a lid. Whites should be just set completely and the yolks should be runny, bonus points for no brown edges. Season with salt and pepper.
- Carefully take the sandwiches out of the broiler and plate, topping each sandwich with a fried egg. Serve immediately.
Notes
- Use sturdy, flavorful bread like brioche or sourdough to hold up to the cheese sauce.
- Choose good-quality melting cheeses such as Gruyere or Emmental for the Mornay sauce.
- Grill the sandwich on both sides before broiling to achieve an evenly toasted texture.
- For a quicker version, serve without broiling: grill the sandwich until melted and crispy, pour Mornay sauce over, then add a fried egg.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 885 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 885kcal | 44% |
| Carbohydrates | 54g | 18% |
| Protein | 30g | 60% |
| Fat | 62g | 95% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 2g | 100% |
| Cholesterol | 346mg | 115% |
| Sodium | 1474mg | 61% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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