Classic Croque Madame:

This is a definitely a ‘go-to’ sandwich we love.  I love to use leftover fresh ham for this but any smoked and cured ham will do.  Likewise, prosciutto works well with this dish.  I think the key with the ham component is to use any that you like as long as you stay away from sweetly glazed or cured hams.  I think it is much better using a simple smoked and cured ham instead.  Otherwise, how could this not be great?  It’s ham, gruyere cheese, crusty bread, and a fried egg with béchamel sauce!  I mean, come on…it’s going to be pretty great.  Sometimes, we make these without the béchamel because we want something less heavy but let’s face it…it really is better with the béchamel.  Also, classically this sandwich is made with two pieces of bread with the fried egg over the top.  However, we often serve them open-faced with one piece of bread.  So, do as you prefer…

This is a pretty heavy, filling sandwich so we usually serve this with a large, simple salad with lots of greens and veggies.  Hint…eat a large salad first and then tackle the sandwich as it will fill you up more quickly and ensure you eat something healthy first before partaking in the less healthy sandwich.  Then if you end up eating the entire sandwich after that, then at least you can feel good about eating a decent amount of vegetables along with it!

Oh, just in case…béchamel is a French Mother sauce and their version of a white sauce.  It’s not made with cream, however. Instead, you make a roux with flour and butter and then slowly add milk until a sauce is formed.  Season it with salt, a pinch of cayenne pepper, and some freshly grated nutmeg and you are good to go.  It’s really great and a handy and fairly easy sauce to pull together for all sorts of things including a pretty incredible macaroni and cheese!  Recipe follows after the jump…

Ingredients:

1 thick slice of ham (or several slices of prosciutto) per sandwich

2 Slices gruyere cheese per sandwich

¼ Cup grated gruyere cheese per sandwich

1-2 Slices thickly cut crusty bread per sandwich

1 Egg, fried per sandwich

1 Cup whole milk (you can use low fat milk if you prefer)

2 Tablespoons unsalted butter

2 Tablespoons flour

Pinch cayenne

Kosher salt and freshly cracked black pepper

Freshly grated nutmeg

Butter

Instructions:

• Preheat oven to 350 degrees.
• Grate and slice the gruyere and set aside. Arrange the ham on a plate so that there is enough for one thick slice per sandwich.  Cut the bread according to how many pieces you wish to use per sandwich and then set aside.
• In a small saucepan, melt two tablespoons of butter over medium low heat and then add the two tablespoons of flour. Using a whisk stir constantly until the flour has a chance to cook a bit.  If the mixture starts to brown a bit, turn down the heat as you want the flour to cook but not brown.  The consistency will eventually resemble wet sand.
• After about 5 minutes, add a bit of the milk and whisk in. Then slowly continue adding the milk, little by little, whisking constantly to ensure there are no lumps.  Continue until milk is completely used up and incorporated.
• Bring mixture to boil, stirring constantly. Turn heat off and then season with salt, a pinch of cayenne pepper, and freshly grated nutmeg.  Taste adjust seasoning.  Set aside.
• Place a large pan over medium heat.
• Assemble the sandwiches by placing a couple tablespoons of the béchamel on the bread and then spreading it over to coat. Then add the ham and then two pieces of cheese.  If using a second piece of bread, place on top and then press on the whole thing.
• Add a touch of butter to the pan and then add the sandwich to the pan. Cook for a few minutes, until the bread is nicely browned and crunchy and the cheese has started to melt.  Turn the sandwich over and do the same.  Remove from the heat and place on a baking sheet.  Place the grated gruyere over the top of the sandwich and place in the preheated oven.
• Continue making the sandwiches until you are finished. Once the last sandwich goes in the oven, turn the oven off, keeping the sandwiches in the hot oven.
• Fry the eggs, one per sandwich.
• Once the eggs are done, remove the sandwiches from the oven, place one fried egg over the top. Sprinkle a bit of salt and freshly cracked black pepper over the top.  Serve while warm/hot.