Croque Madame Bistro Sandwich (Printer-friendly)
Crispy toasted sandwich with ham, melted cheese, rich béchamel, and a golden fried egg atop
# What You'll Need:
→ For the Sandwich
01 - 4 slices good-quality white sandwich bread
02 - 2 teaspoons unsalted butter, softened
03 - 4 slices cooked ham (approximately 3 ounces)
04 - 4 slices Gruyère or Emmental cheese (approximately 3 ounces)
→ For the Béchamel Sauce
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon all-purpose flour
07 - 3/4 cup whole milk
08 - Pinch of ground nutmeg
09 - Salt and black pepper to taste
10 - 0.5 ounce grated Gruyère cheese (optional)
→ For Topping
11 - 2 large eggs
12 - 1 teaspoon unsalted butter
# How to Prepare:
01 - Preheat your oven to 400°F.
02 - In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 2-3 minutes, stirring constantly, until thickened. Season with salt, pepper, and nutmeg. Stir in grated Gruyère if using. Remove from heat.
03 - Lightly butter one side of each bread slice. Place two slices, buttered side down, on a parchment-lined baking sheet. Layer each with 2 slices of ham and 2 slices of cheese.
04 - Spread 1-2 tablespoons of béchamel sauce over the ham and cheese layers. Cover each with another slice of bread, buttered side up.
05 - Spoon remaining béchamel over the top of each sandwich and sprinkle with extra grated cheese if desired.
06 - Bake in the oven for 10-12 minutes until golden and bubbling. If desired, broil for 1-2 minutes for additional color.
07 - Meanwhile, melt 1 teaspoon butter in a non-stick skillet over medium heat. Crack in the eggs and fry until whites are just set but yolks remain runny.
08 - Remove sandwiches from the oven, plate them, and top each with a fried egg. Serve immediately.
# Expert Advice:
01 -
- The béchamel sauce transforms an ordinary ham and cheese into something velvety and luxurious
- That fried egg on top creates a rich, breakfast-for-dinner situation that feels indulgent without being fussy
02 -
- Warm your milk before adding it to the roux, or you will end up with lumpy sauce that needs rescuing
- The béchamel thickens as it cools, so make it slightly thinner than you think you need
03 -
- Grate your own cheese instead of buying pre grated, it melts so much better
- Do not skip the nutmeg, it is the secret ingredient that makes béchamel taste restaurant quality