Croque Madame French Bistro Sandwich (Printable)

Crispy French bistro sandwich with ham, cheese, béchamel and a sunny-side-up egg

# What You’ll Need:

→ Sandwich Components

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

→ Béchamel Sauce

05 - 1 tablespoon unsalted butter
06 - 1 tablespoon all-purpose flour
07 - 1 cup whole milk
08 - Pinch of ground nutmeg
09 - Salt and black pepper to taste
10 - 0.5 ounce grated Gruyère cheese (optional)

→ Topping

11 - 2 large eggs
12 - 1 teaspoon unsalted butter

# Steps:

01 - Preheat oven to 400°F.
02 - Melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in milk while whisking constantly until smooth. Simmer for 2-3 minutes, stirring continuously until sauce thickens. 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 a parchment-lined baking sheet. Layer each with 2 slices ham and 2 slices cheese.
04 - Spread 1-2 tablespoons béchamel sauce over the ham and cheese on each sandwich. Top with remaining bread slices, buttered side facing up.
05 - Spoon remaining béchamel over the top of each sandwich. Sprinkle with additional grated cheese if desired.
06 - Bake for 10-12 minutes until golden brown and bubbling. For extra browning, switch to broiler setting for 1-2 minutes, watching closely to prevent burning.
07 - While sandwiches bake, melt 1 teaspoon butter in a non-stick skillet over medium heat. Crack in eggs and fry until whites are set but yolks remain runny.
08 - Remove sandwiches from oven and plate immediately. Top each with a fried egg. Serve hot.

# Expert Advice:

01 -
  • Transforms ordinary ham and cheese into something that feels like a Parisian café breakfast without leaving your kitchen
  • The béchamel sauce is what makes this sing, adding an incredible velvety richness that regular grilled sandwiches just cannot match
02 -
  • The béchamel might look too thick at first but trust the process, it will soften and meld perfectly in the oven
  • Getting the timing right so the eggs finish when the sandwiches come out makes all the difference in serving temperature
03 -
  • Use room temperature milk in your béchamel to prevent lumps from forming
  • Let the sandwiches rest for two minutes after baking so the cheese sets slightly and does not slide off when you cut in

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