Croque Madame French Bistro Sandwich (Print Version)

Golden toasted sandwich with ham, melted cheese, béchamel sauce, and a fried egg on top.

# What You Need:

→ For the Sandwich

01 - 4 slices good-quality white sandwich bread
02 - 2 teaspoons unsalted butter, softened
03 - 4 slices cooked ham (about 3 ounces)
04 - 4 slices Gruyère or Emmental cheese (about 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 (optional)

→ For Topping

11 - 2 large eggs
12 - 1 teaspoon unsalted butter

# Directions:

01 - Preheat oven to 400°F.
02 - Melt 1 tablespoon butter in small saucepan over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk until smooth. Simmer 2-3 minutes, stirring constantly, until thickened. Season with salt, pepper, and nutmeg. Stir in grated Gruyère if using. Remove from heat.
03 - Lightly butter one side of each bread slice. Place two slices buttered side down on parchment-lined baking sheet. Layer each with 2 ham slices and 2 cheese slices.
04 - Spread 1-2 tablespoons béchamel sauce over ham and cheese on each sandwich. Top with remaining bread slices, buttered side up.
05 - Spoon remaining béchamel over top of each sandwich. Sprinkle with extra grated cheese if desired.
06 - Bake 10-12 minutes until golden and bubbly. Broil 1-2 minutes for additional browning if desired.
07 - While sandwiches bake, melt 1 teaspoon butter in non-stick skillet over medium heat. Crack in eggs and fry until whites are set but yolks remain runny.
08 - Remove sandwiches from oven, plate, and top each with fried egg. Serve immediately.

# Insider Tips:

01 -
  • The way the crispy bread meets that velvety homemade béchamel is absolutely transformative
  • It turns ordinary ham and cheese into something that feels like a special occasion lunch
02 -
  • The béchamel can be made ahead and refrigerated for up to 2 days, just whisk in a splash of milk when reheating
  • Really watch the broiler at the end because that sauce goes from golden to burned in seconds
03 -
  • Grate your own cheese instead of buying pre-grated, it melts so much better
  • Let the béchamel cool slightly before spreading so it doesn't make the bread soggy

Go Back