Leave it to the French to take a basic grilled cheese and turn it into something spectacular. This sandwich features thinly sliced ham and melty Gruyére (though you can use any Swiss cheese you like) layered between toasty bread with either béchamel or mornay (béchamel plus cheese) sauce. Leave off the fried egg for a Croque Monsieur, or add it for a Croque Madame. While the French word “croque” translates to crunch and “madame” translates to woman, it is believed the sandwich acquired its name because the egg on top resembles a lady’s hat. This version has added pickles to cut through the richness of the sandwich with a little crunch and acidity.
Our Carbon Steel Griddle shines in any grilled cheese situation, especially one this fancy. With the large surface area, it’s easy to toast all 4 sandwiches at once. I highly recommend serving this sandwich with a fresh green salad tossed in a bright vinaigrette (and a little glass of white wine on the side wouldn’t hurt anything either).
Croque Madame
Give your next grilled cheese a French-inspired upgrade.
Rhoda Boone, Culinary Director
- 1.
Heat 4 Tbsp. butter in a small or medium Stainless Clad Saucier over medium-high. Once melted, add flour and cook, whisking, until light golden in color, about 2 minutes.
- 2.
Slowly stream in milk, whisking constantly, until smooth (this is bechamel sauce, one of the French "mother sauces"). Allow to come to a very gentle boil to activate the flour, adjusting heat if necessary. Remove from heat and add 1 cup cheese in a few additions, whisking after each addition, until very smooth. If it looks lumpy at first, just keep whisking (now it’s mornay sauce!) Season with paprika, nutmeg, salt, and pepper. Taste and adjust seasoning. Set aside in a warm place.
- 3.
Place 8 pieces of bread on a work surface. Spread 4 slices with about a teaspoon or so of Dijon. Top Dijon-slathered slices with ham, pickles, and about half of the mornay sauce and half the cheese. (You are reserving the remaining sauce and cheese for the tops of the sandwiches). Close sandwiches with the remaining slices of bread.
- 4.
Heat a Carbon Steel Griddle over medium. Preheat broiler to high.
- 5.
Heat 1 Tbsp. oil and remaining 2 Tbsp. butter on the griddle, smooth with a spatula to combine in a thin layer. Toast sandwiches on both sides until golden brown and cheese is melty, 2–4 minutes per side. Transfer to a Sheet Pan. Top sandwiches with remaining mornay sauce and gruyere.
- 6.
Add remaining 1 Tbsp. oil to Griddle. Fry eggs to desired doneness. Meanwhile, broil sandwiches watching very closely, until tops are browned and bubbling, 3–5 minutes.
- 7.
Top each sandwich with a fried egg, a dash of paprika, and chives, if desired. Serve with a green salad on the side.
