Classic Croque-Madame Sandwich (Printable Version)
Savory ham, creamy cheese, and a golden fried egg layered on toasted bread for French-inspired comfort.
# What You'll Need:
→ Béchamel Sauce
01 -
1 tablespoon unsalted butter
02 -
2 teaspoons all-purpose flour
03 -
180 milliliters whole milk
04 -
Pinch of grated nutmeg (optional)
05 -
Salt and freshly ground black pepper, to taste
06 -
25 grams grated Gruyère or Emmental cheese
→ Sandwich Assembly
07 -
4 slices thick white bread (brioche or pain de mie)
08 -
2 teaspoons Dijon mustard
09 -
4 slices cooked ham
10 -
75 grams grated Gruyère or Emmental cheese
11 -
1 tablespoon unsalted butter (for grilling)
→ Topping
12 -
2 large eggs
13 -
1 tablespoon olive oil or butter (for frying eggs)
14 -
Dried herbs or fresh parsley, finely chopped (optional, for garnish)
# Steps To Follow:
01 -
In a small saucepan over medium heat, melt 1 tablespoon of butter. Whisk in the flour and cook, stirring constantly, until the mixture forms a smooth paste. Gradually add the milk, whisking to prevent lumps, then cook for 3–5 minutes until the sauce thickens. Season with nutmeg, salt, and black pepper. Remove from heat and stir in 25 grams of grated cheese until melted. Set aside.
02 -
Lightly toast the bread slices. Spread Dijon mustard evenly on two of the slices. Layer each with 2 slices of ham and a generous portion of grated cheese. Top with the remaining bread slices to form sandwiches.
03 -
Melt 1 tablespoon of butter in a skillet over medium heat. Grill the sandwiches for 2–3 minutes per side, turning once, until golden brown and the cheese begins to melt. Transfer the sandwiches to a baking sheet.
04 -
Top each sandwich with béchamel sauce and sprinkle with the remaining grated cheese. Place under a hot grill (broiler) for 2–3 minutes until the cheese topping is golden and bubbling.
05 -
In a clean skillet, heat olive oil or butter over medium heat. Crack in the eggs and fry sunny-side up until the whites are set but the yolks remain runny. Place one fried egg atop each sandwich. Garnish with herbs or parsley if desired.
# Notes and Tips:
01 -
For an extra crisp result, use day-old bread and allow the béchamel to cool slightly before spreading.