Croque Madame Sandwich

Pardon Your French

From our friend at Pardon Your French comes a France café classic with a Conestoga twist! Broiled with a homemade Mornay Sauce and topped with salt, pepper, chopped chive and fried Conestoga Farms Free Range Eggs, this Croque Madame Sandwich will make you fall in love with the taste of ham and cheddar all over again. Think of it like a palate passport to Paris!

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Course Lunch

Cuisine French

Servings 2

Ingredients

For the Mornay Sauce:

3 tbsp 45g unsalted butter
3 tbsp 45g all-purpose flour
2 cups 500ml whole milk
¼ teaspoon freshly grated nutmeg
¼ cup 25g shredded cheese (gruyère, comté or white cheddar).
Salt pepper

For the sandwiches:

2 tbsp 30g unsalted butter
4 thin slices of Pain de Mie or sourdough bread.
½ cup 50g gruyère, comté or white cheddar.
4 slices Parisian ham or thick-cut ham
2 large Conestoga Farms Free Range Eggs
Salt pepper
½ tbsp chopped chives

Instructions

Start by preparing the Mornay Sauce. In a medium sauce pan, over medium heat, melt the butter. Mix in the flour with a wooden spoon. Cook for 2-3 minutes, mixing continuously until the roux paste comes together. Slowly add in the milk and mix (using a whisk this time) until reaching a creamy consistency. Add the nutmeg, cheese, salt and pepper to taste, and whisk until all the cheese is melted and everything is combined into a creamy consistency. Remove from the heat and set aisde.
Arrange 4 slices of bread (of the same size) on your working surface. Spread ½ tbsp of butter on 2 slices. Top each of them with 2 slices of ham, and ¼ cup of grated cheese. Close each with the 2 remaining bread slices.
Heat a large cast iron skillet and melt the remaining butter into it (1 tbsp). Add the two sandwiches and brown on one side for 2-3 minutes. Turn on the other side (carefully, with a spatula) and brown for an additional 2-3 minutes. Pour Mornay sauce on top of the 2 sandwiches, and pass under the broiler for 1-2 minutes until the Mornay is lightly browned.
In the meantime, crack 2 eggs in a greased skillet and fry them up (sunny side up, or over-easy). Take the sandwiches out of the oven, top each carefully with a fried egg, and season to taste with salt, pepper and chopped chive.
Serve immediately.

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Croque Madame Sandwich