Croque Madame French Bistro Sandwich (Printable)
A classic French bistro sandwich featuring crispy toast layered with ham, cheese, and creamy béchamel, topped with a sunny-side-up egg.
# Ingredient List:
→ 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
→ For Topping
11 - 2 large eggs
12 - 1 teaspoon unsalted butter
# How to Make:
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 the grated Gruyère cheese, 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 extra color.
07 - Meanwhile, melt 1 teaspoon butter in a non-stick skillet over medium heat. Crack in the eggs and fry until the whites are just set but the yolks remain runny.
08 - Remove the sandwiches from the oven, plate them, and top each with a fried egg. Serve immediately.
# Expert Tips:
01 -
- The béchamel transforms an ordinary ham sandwich into something that feels like a warm hug from a French grandmother
- That runny yolk breaking over the crispy cheese top is literally what weekends were invented for
02 -
- Adding cold milk to hot butter and flour will give you lumpy sauce every time, so warm your milk slightly or whisk like your life depends on it
- The béchamel can be made a day ahead and kept in the fridge, just thin it with a splash of milk when reheating
03 -
- Grate your own cheese instead of buying pre-grated, the anti-caking coating prevents proper melting
- Warm your plates in the oven while the sandwiches bake so everything stays hot until serving