I am turning into a sandwich person.
I’ve never been much of a sandwich person — until now. A sandwich like this could convert anyone. Lately I crave sandwiches that are toasted, layered with a little meat (or none), lots of cheese — often several kinds — and plenty of texture. Vegetables are optional; the toast and the fillings do the work.
This sounds a lot like grilled cheese, and I won’t fight that. I like what I like.
Growing up I wasn’t wild about deli meat, although I’ll admit deli ham becomes much more appealing when you tuck potato chips inside the sandwich. Have you tried that? Do it — it was a favorite Sunday-afternoon ritual for me when I was a kid.
My mom used to make breakfast for dinner on nights my dad worked late, and she’d fry some ham to go with eggs. If you put thinly sliced ham into a hot skillet, it crisps quickly and becomes gloriously savory and slightly crunchy. It’s deceptively simple and so good.
Side note: are men generally not fans of breakfast for dinner? My dad wasn’t into it, and my husband still struggles to understand why it’s such a great idea. What’s wrong with them?
My obsession with croque monsieurs started after watching the movie It’s Complicated. There’s a moment when Meryl Streep makes the perfect croque monsieur and it stuck with me. That film is one of my favorites — I watch it again and again and love the soundtrack, the characters, and the mood of that bakery set. I even daydream about owning a cozy bakery like the one in the movie — not to bake all day, but to have a charming place to visit where other people do the work and I can enjoy the food.
A few months ago I had an incredible croque madame for brunch that nearly made me lose my mind. Adding an egg on top elevates almost anything — it’s the same magic that makes bacon irresistible. I briefly wondered if bacon should be included here, but that would change the character of the sandwich; this version is all about the gruyere sauce and the crispy ham.
The standout element is the gruyere cheese sauce: think of a silky cheese sauce you might put in mac and cheese, but spooned over a toasted sandwich. It’s essentially fondue on bread — gooey, savory, and utterly satisfying when paired with ham that’s been crisped in a skillet. I find it impossible to resist.
Somebody rescue me from a croque madame coma.
Croque Madame with Crispy Ham
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Ingredients
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon flour
- 3/4 cup milk2% or whole is best
- 1/2 cup freshly grated gruyere cheese
- pinch saltplus pepper and nutmeg
- 1/2 pound thinly sliced deli ham
- 1/2 cup additional grated gruyere
- 4 slices whole grain bread
- 2 tablespoons unsalted butter
- 2 large eggs
Instructions
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Heat a large nonstick skillet over medium-high heat. Once hot, add ham in batches and use tongs to turn it, cooking until the edges are crispy. Remove and set aside on a plate.
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In a small saucepan over medium heat, melt the 1/2 tablespoon butter. Whisk in the flour and cook until golden, about 1–2 minutes, to form a roux. Slowly add the milk, stirring constantly until the mixture thickens slightly. Reduce the heat and stir in the gruyere until melted. Season with salt, pepper, and a pinch of nutmeg.
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Heat a griddle or large skillet over medium. Spread a small amount of the cheese sauce on each slice of bread, reserving some for the tops. On two slices, layer the crispy ham, then top with the other slices of bread, cheese-side down. Add butter to the skillet and cook the sandwiches until both sides are golden and crisp.
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While the sandwiches cook, prepare the eggs however you like — fried, over-easy, or poached all work well.
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Preheat the broiler. Place the cooked sandwiches on a baking sheet, spoon the remaining cheese sauce over the tops, and sprinkle with the additional grated gruyere. Broil for 1–2 minutes until bubbly and golden. Top each sandwich with an egg and serve immediately.
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P.S. Whose ultimate movie fantasy involves Steve Martin and food? What?