Croque Madame

The classic French ham-and-cheese sandwich blanketed in bechamel and Gruyere, broiled until bubbly and crowned with a fried egg.

Ingredients

• 8 slices Pullman or country white bread
• 8 ounces sliced Black Forest ham
• 2 cups grated Gruyere cheese
• 2 tablespoons Dijon mustard
• 4 tablespoons unsalted butter, plus more for the eggs
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed

Pinch of grated nutmeg

• 4 large eggs
• Kosher salt and freshly ground black pepper

Directions

1. Make the bechamel: melt 4 tablespoons butter, whisk in the flour and cook 2 minutes, then slowly whisk in the warm milk. Simmer until thick, season with salt, pepper, and nutmeg, and stir in a handful of Gruyere.
2. Spread the bread with Dijon, layer with ham and Gruyere, and close into 4 sandwiches.
3. Heat a cast-iron skillet with a little butter and brown the sandwiches about 2 minutes per side.
4. Spread the remaining bechamel over the tops, scatter with more Gruyere, and broil until golden and bubbling, 1 to 2 minutes.
5. Meanwhile, fry the eggs in butter to your liking and season with salt and pepper.
6. Top each sandwich with a fried egg and serve hot.

Notes

Adapted from Alex Guarnaschelli’s Croque Madame Sandwich.