Viognier with its heavy mouthfeel will stand up to the cheesy savouriness of this sandwich. Alternatively, a Semillon or Chardonnay will also hold up but the fruitiness will cut through the cheesiness a bit.
Croque madame
The French take the ham and cheese toastie to the next level. This grilled cheese sandwich is extremely decadent thanks to many layers of cheese, lashings of bechamel sauce and the final topping of a perfectly fried egg. So satisfying it can double for lunch or dinner!
Servings
2 Servings
PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins
Difficulty
Intermediate
Wine pairing
Chardonnay, Semillon, Viognier
Ingredients
4 slices sourdough bread
2 eggs
100 g leg ham, thinly sliced
1 tbsp butter
1 tbsp plain flour
1 cup milk
1 tsp Dijon mustard
2 slices tasty cheese
100 g gruyere, grated
¼ cup parmesan, grated
½ tsp each salt and pepper
3 tbsp fresh chives, chopped (optional, to serve)
Ingredients
4 slices sourdough bread
2 eggs
3.50 oz leg ham, thinly sliced
1 tbsp butter
1 tbsp plain flour
1 cup milk
1 tsp Dijon mustard
2 slices tasty cheese
3.50 oz gruyere, grated
¼ cup parmesan, grated
½ tsp each salt and pepper
3 tbsp fresh chives, chopped (optional, to serve)
- Try to get your hands on gruyere cheese for this recipe. Not only is it a traditional ingredient, the flavour really shines through and complements the ham.
- The best bread for this is sourdough or pane di casa, or Vienna as a backup. I go for reasonably thin slices just because it’s even more filling with thickly sliced bread!
Directions
1
Make the bechamel
1. Pre-heat the oven to 180°C / 350°F fan forced (or 200°C / 390°F conventional) and prepare a baking tray with baking paper.
2. Pre-toast the bread slices just a little, so they’re very lightly browned.
Tip: This will prevent them from getting too soggy underneath all the bechamel sauce and cheese.
3. Heat the butter in a small pot over low-medium heat. Once melted, add the flour and stir and cook for 1 minute.
4. Add the milk a splash at a time, whisking in between additions, until all the milk is added. Turn the heat up to medium-high, and continue whisking regularly until the mixture thickens slightly and coats the back of a spoon, about 5 minutes.
5. Add the Dijon and grated parmesan cheese, and stir until they’re well incorporated.
2
Make the sandwich
1. Place two of the pre-toasted bread slices on the baking tray, and spread on some of the bechamel sauce.
2. Divide the sliced ham evenly over the two, then top with the cheese slices.
3. Add a little more bechamel on the other two toast slices, then place them bechamel side down on top of the sliced cheese.
4. Add even more bechamel to the very top of the sandwich, then top with the grated gruyere.
5. Place the tray in the oven, and bake for 15-20 minutes until the cheese is melted and golden.
6. Remove the tray from the oven, and leave for a few minutes for the melted cheese to set slightly.
7. Meanwhile, heat a little oil or butter in a frying pan over medium-high heat and fry the egg until it’s done to your liking.
Tip: If you prefer a slightly runny yolk, pop a lid on the frying pan and cook until the whites are set and the yolk is still slightly jiggly.
8. Use a flat spatula to transfer the sandwich to a plate. Top with the fried egg, and sprinkle with fresh chives and a little extra grated parmesan if desired.
Wine pairing