Hamster spinning

Croque Madame

Recipe by Claire Saffitz

Ingredients

For the Sandwich

  • Sliced sourdough bread (whole wheat, good quality)
  • Swiss cheese, sliced (½ lb)
  • Cooked ham, thinly sliced (preferably prosciutto cotto, or mild cooked ham)
  • Gruyère cheese, grated
  • Eggs (4)
  • Dijon mustard
  • Butter (for griddling)

For the Béchamel

  • Butter (3 Tbsp)
  • All-purpose flour (3 Tbsp)
  • Whole milk, warmed (2 cups)
  • Tabasco
  • Nutmeg
  • Salt and pepper

Instructions

Prepare the Béchamel

  1. Warm the milk in the microwave until hot (this prevents lumps when added to the roux).
  2. Melt 3 Tbsp of butter in a small saucepan over medium-low heat.
  3. Add 3 Tbsp of flour in equal quantities to the butter, stirring to combine with no lumps.
  4. Cook the roux over medium-low heat until it develops a honeycomb texture and bubbles (about 2 minutes). This signals the flour is cooking.
  5. Slowly add the warm milk to the roux while whisking constantly to prevent lumps. The mixture will thicken immediately.
  6. Bring the mixture up to a simmer, continuing to whisk. This activates the starches and reaches full thickening potential.
  7. Remove from heat and season with salt, a dash of Tabasco, a pinch of nutmeg, and white pepper to taste.
  8. Transfer the béchamel to a separate bowl and let it cool, stirring occasionally. (Can be made ahead and used from the fridge.)

Assemble the Sandwiches

  1. Spread a thin layer of Dijon mustard on all eight bread slices for full coverage. This adds crucial acidity and spiciness to balance the richness.
  2. Top each bread slice with a light layer of cooled béchamel, spreading it gently.
  3. Layer sliced Swiss cheese on all slices. The cheese on both top and bottom acts as glue to hold the sandwich together.
  4. Layer thinly sliced cooked ham on top of the cheese.
  5. Close the sandwiches by pairing the bread slices together. Set aside.

Cook the Eggs

  1. Preheat your griddle across two burners on medium-medium high heat.
  2. Add 1 Tbsp of butter to the griddle and let it melt.
  3. Crack the four eggs onto the griddle, breaking the yolks and spreading them around so the yolk distributes throughout the egg.
  4. Season the eggs with salt and pepper.
  5. Cook over medium heat until the yolks are just slightly set (still orange, not fully opaque).
  6. Transfer each cooked egg onto the bread of a sandwich, placing it in the center. The egg will be insulated by other ingredients.

Griddle the Sandwiches

  1. Close the sandwiches with the egg inside.
  2. Spread a thin layer of the remaining 4 Tbsp of unsalted butter on the first side of the bread (these sandwiches already contain plenty of fat).
  3. Place the sandwiches on the griddle, buttered side down, on medium heat.
  4. Use a press to weigh them down for even contact with the griddle. This ensures golden brown crust and fuses all layers together.
  5. Cook until the first side is golden brown and the cheese on the lower bread is melted.
  6. Spread butter on the second side of the bread.
  7. Flip the sandwiches and cook the second side until golden brown and crispy.

Broil and Finish

  1. Preheat your oven broiler before you start gridding the sandwiches.
  2. Once the sandwiches are golden on both sides, top each with a generous layer of béchamel, leaving a bit of space around the edges (it will spread under the broiler).
  3. Top with grated Gruyère cheese (about 2 oz per sandwich).
  4. Turn off the griddle heat to prevent carryover cooking on the bottom.
  5. Transfer the griddle to the oven and broil until the tops are bubbly and browned (about 3 minutes). Watch closely to prevent burning.
  6. Remove from the oven and let cool for a moment before serving.
  7. Serve with a knife and fork—this is a very gooey sandwich!