Croque-Madame Sandwiches

Croque-Madame Sandwiches
Photo by Scott Phillips


  • 1-¾ cup milk (whole or low-fat)
  • 4 tsp. Dijon mustard
  • 4 large eggs, at room temperature
  • 5 Tbs. unsalted butter
  • 2-½ Tbs. all-purpose flour
  • 8 slices country-style white sandwich bread
  • 2 tsp. Worcestershire sauce
  • + 7 more ingredients
    • 2 Tbs. brandy
    • 4 oz. Gruyère, grated (1 cup)
    • ½ oz. Parmigiano-Reggiano, finely grated (½ cup using a rasp-style grater)
    • ¼ tsp. grated nutmeg
    • ¼ tsp. fresh thyme
    • Kosher salt and freshly ground black pepper
    • 12 oz. leftover roasted fresh ham, sliced (or substitute sliced roast pork loin or sliced cured ham)

Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the bra...

View full recipe at Fine Cooking


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