Croque-Madame Sandwiches
- 5 Tbs. unsalted butter
- 2-1/2 Tbs. all-purpose flour
- 1-3/4 cup milk (whole or low-fat)
- 2 Tbs. brandy
- 2 tsp. Worcestershire sauce
- 1/4 tsp. fresh thyme
- 1/4 tsp. grated nutmeg
- Kosher salt and freshly ground black pepper
- 8 slices country-style white sandwich bread
- 4 tsp. Dijon mustard
- 4 oz. Gruyère, grated (1 cup)
- 12 oz. leftover roasted fresh ham, sliced (or substitute sliced roast pork loin or sliced cured ham)
- 1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup using a rasp-style grater)
- 4 large eggs, at room temperature
- Produce
- Thyme, fresh (1/4 tsp.)
- Meat
- Ham, roasted fresh (12 oz.)
- Condiments
- Dijon mustard (4 tsp.)
- Worcestershire sauce (2 tsp.)
- Cooking & Baking
- All-purpose flour (2 1/2 Tbs.)
- Kosher salt and freshly ground black pepper (1)
- Nutmeg, grated (1/4 tsp.)
- Bread & Baked Goods
- White sandwich bread, country-style (8 slices)
- Dairy
- Butter, unsalted (5 Tbs.)
- Gruyere, grated (4 oz.)
- Milk, whole or low-fat (1 3/4 cup)
- Parmigiano-reggiano (1/2 oz.)
- Refrigerated
- Eggs, large (4)
- Beer, Wine & Liquor
- Brandy (2 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published October 28, 2010 (2 years ago).
8 people saved this recipe.
