Get your grilled cheese on with this croque-madame recipe
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Sometimes, life doesn’t get better than a great grilled cheese sandwich. For a slight twist on this comfort food classic, give it a little French flair in the form of a croque-madame: rich béchamel sauce and ham stuffed between two slices of pullman bread, then topped with cheese that is melted to gooey perfection. On top of that goes a fried egg (this is what distinguishes the “madame” from the “monsieur”). It’s unapologetic goodness on a plate. Just as it should be.
CROQUE-MADAME
Total time: 45 minutes, plus cooling time for the béchamel | Serves 6
Note: Adapted from La Dijonaise Cafe et Boulangerie in Culver City. The restaurant uses bread from a local bakery and recommends pullman-type bread for the sandwiches.
BÉCHAMEL SAUCE
2 cups milk
1/4 cup (1/2 stick) butter
1/3 cup plus 1 1/2 tablespoons flour
Salt and pepper
Pinch nutmeg
1. In a medium, heavy-bottom saucepan, heat the milk over medium heat just until bubbles appear around the edge. Reduce the heat and keep the milk warm over very low heat.
2. Meanwhile, in a large, heavy-bottom saucepan, melt the butter over low heat. When it bubbles, whisk in the flour and continue to cook until the mixture forms a golden roux, 3 to 4 minutes.
3. Whisking constantly, add the warm milk in a steady stream. Bring the mixture to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. Season to taste with one-half teaspoon salt and a few grinds of black pepper, along with the nutmeg, or to taste. Remove from heat and set aside until cooled. This makes about 2 cups sauce.
SANDWICH
1/4 cup (1/2 stick) butter
12 slices sandwich bread
12 slices ham
Prepared béchamel sauce
6 slices Swiss cheese, diced
2 cups shredded mozzarella cheese
Salt and pepper
6 eggs, fried sunny side up
1. Heat the oven to 350 degrees.
2. Butter 6 slices of bread. Top each slice of bread with 2 slices of ham, then divide the béchamel sauce evenly between the sandwiches, spreading it over the ham. Top each of the sandwiches with a second slice of bread.
3. In a small bowl, toss together the diced Swiss cheese and the mozzarella. Season the mixture with one-fourth teaspoon salt and a few grinds of pepper, or to taste.
4. Divide the cheese mixture evenly between the sandwiches, mounding it on top of each sandwich.
5. Place the sandwiches on a baking sheet and bake until the cheese is melted, 5 to 8 minutes, depending on the oven. This may need to be done in more than 1 batch.
6. Top each sandwich with a fried egg and serve immediately.
Each sandwich: 699 calories; 38 grams protein; 40 grams carbohydrates; 1 gram fiber; 43 grams fat; 23 grams saturated fat; 334 mg. cholesterol; 8 grams sugar; 1,660 mg. sodium.
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