croque-madame sandwiches

In this riff on the classic French croque-madame (a toasted ham and cheese sandwich topped with béchamel and a fried egg), roasted fresh ham replaces the typical cured ham.

SERVES: 4

INGREDIENTS:

• 5 Tbs. unsalted butter
• 2 1/2 Tbs. unbleached 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 (recipe on p. 144), sliced
• 1/2 oz. Parmigiano-reggiano, finely grated (1/2 cup using a rasp-style grater)
• 4 large eggs, at room temperature

INSTRUCTIONS:

1. MAKE THE BECHAMEL SAUCE:
   

• Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat.
• Whisk in the flour and continue whisking just until it turns beige, about 20 seconds.
• Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes.
• Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper.
• Whisk for 30 seconds; then remove the Béchamel sauce from the heat and set aside, whisking occasionally to prevent a skin from forming.

2. PREHEAT BROILER AND ASSEMBLE SANDWICHES:
   

• Position a rack 4 inches from the broiler element and heat the broiler on high.
• Spread 4 of the bread slices on one side with 1 tsp. Dijon mustard each.
• Layer the Gruyère and ham on the bread in this pattern: cheese, ham, cheese. Top with the remaining bread.

3. Cook the Sandwiches:

• Melt 1 Tbs. of the butter in a 12-inch skillet over medium heat.
• Cook 2 of the sandwiches until brown and crisp, turning once halfway through the cooking, about 4 minutes.
• Transfer to a rimmed baking sheet.
• Repeat with another tablespoon of butter and the remaining 2 sandwiches.

4. Add Béchamel and Parmigiano-Reggiano and Broil:

• Ladle the Béchamel sauce over the sandwiches (it will run down the sides), and then top with the Parmigiano-Reggiano.
• Broil until bubbling and lightly browned, 3 to 4 minutes.

5. Fry the Eggs:

• Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 Tbs. butter over medium heat.
• Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes.

6. Serve:

• Use a large, flat spatula to transfer the sandwiches to serving plates.
• Place a fried egg on each.
• Sprinkle with salt and pepper and serve.