Ingredients
For the Béchamel sauce:
- Butter: 2 tablespoons
- Fluid wheat flour (type T45 or T55): 2 tablespoons
- Milk: 250 to 350 ml (to be added gradually to obtain the right thickness)
- Seasoning: Salt, black pepper and a pinch of nutmeg
- Cheese: A handful of grated Gruyère or Emmental (optional, to make a Mornay sauce)
For the Sandwiches:
- Bread: Thick slices of brioche or sourdough bread
- Ham: Slices of quality Paris ham or white ham
- Cheese: Gruyère, Emmental or grated mozzarella
- Butter: To brown the bread
- Egg: 1 by “Croque Madame”
Instructions
1. Prepare the Béchamel
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for 1 to 2 minutes (do not let it brown).
- Slowly pour in the milk while whisking constantly until the sauce thickens.
- Season with salt, pepper and nutmeg. Remove from heat.
2. Assemble the Sandwiches
- Lightly toast one side of your bread slices under the oven grill or in a pan with butter.
- Spread a generous layer of Béchamel on the grilled side of two slices.
- Add a layer of grated cheese and a slice of ham.
- Cover with the second slice of bread (Béchamel side down).
3. Filling and Cooking
- Spread a little more Béchamel on top of the sandwich.
- Sprinkle a generous layer of cheese over the sauce.
- Place in a preheated oven 200°C or under the broiler for 5 to 8 minutes, until the cheese is bubbly and nicely browned.
4. For the “Madame” version
- While the sandwiches are in the oven, cook a pan (fried) egg.
- Once the sandwich is out of the oven, place the fried egg on top.
Chef tip: For even more flavor, some people like to spread a touch of Dijon mustard inside the sandwich before adding the ham!