Croque Madame Sandwich Recipe
Are you in search of a scrumptious sandwich that is luxurious, flavorful, and simply irresistible? If yes, the Croque Madame sandwich is the perfect choice for you!
The Croque Madame sandwiches are a variation of the classic Croque Monsieur sandwich. The name “Croque Madame” is said to have come about because the fried egg on top resembles a woman’s hat. It’s a playful and delicious twist on a beloved French favorite!
This iconic French grilled cheese sandwich is made with ham, gruyère cheese, and béchamel sauce (or creamy mornay sauce), between thick slices of bread. All this is finally capped(quite literally) with a fried egg sunny side up.
With melty gruyere, bechamel, and runny fried eggs flowing over crusty bread, you have a sandwich here that is as visually stunning as it is delicious.
Creative Twists and Ingredient Swaps
Remember, cooking is an art. It doesn’t have to be constricted by the rules of the recipe book or the limits of the pantry stock.
If you’re in a pinch and don’t have all the ingredients on hand, or if you’re feeling adventurous and want to mix things up, there are several substitutes and variations you can try.
No Gruyere? No problem! Emmental or sharp cheddar can make a great stand-in for the shredded gruyère. If you’re not a fan of ham, try swapping it out for smoked turkey or even crispy bacon.
Want to go vegetarian? Substitute the ham for sautéed mushrooms or grilled zucchini slices for a veggie delight.
If sourdough isn’t your bread of choice, use a crusty baguette, country bread, or hearty whole-grain bread. As a last resort, you may even go for the regular white sandwich bread.
Croque Madame Sandwich
Equipment
- 1 Broiler
- 1 Cast Iron Skillet
Ingredients
- 8 tbsp butter 1 stick
- 2 tbsp flour
- 1 cup whole milk
- 1 nos. bay leaf
- 1/2 tsp kosher salt
- 1/4 cup grated parmesan cheese
- 8 slices thick sourdough bread
- 3 lbs ham sliced
- 12 ounces gruyere cheese grated
- 1 tbsp vegetable oil
- 4 nos. eggs
Instructions
- Preheat your broiler.
- Melt 2 tablespoons of butter in a saucepan over medium heat, whisk in flour and cook for 2-3 minutes.
- Add milk and a bay leaf, stir occasionally until it thickens (10-12 mins), then remove the bay leaf. Stir in salt and Parmesan to the sauce, and let cool in a separate bowl.
- Layer 2-3 slices of ham on each of the 4 bread slices.
- Mix half the Gruyere cheese with the bechamel sauce, spread a bit over the ham, and top with another slice of bread.
- Heat a cast iron skillet, add half of the remaining butter, and brown two sandwiches on each side (2 mins per side). Repeat with the remaining sandwiches.
- Wipe the skillet clean, add vegetable oil, and fry 4 eggs (in batches if necessary).
- Place browned sandwiches on a baking sheet, spread the remaining bechamel on top, and sprinkle with the rest of the Gruyere cheese.
- Broil sandwiches until golden brown (1-2 mins). Season the eggs with salt and freshly ground black pepper and place one on each sandwich. Serve immediately.
