Croque Madame Panini

Menu Part: 
Cuisine Type: 

This is not your mother's croque madame. The comforting classic has been updated for today's taste buds with hearty, peasant-style bread, artisanal Grand Cru Gruyere cheese and a panini press. With an egg on top, it can double as a breakfast sandwich.


Mornay Sauce:
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 cups hot milk
Dash ground nutmeg
Dash ground cloves
Salt and freshly ground white pepper, to taste
1 bay leaf
4 oz. Grand Cru Gruyere, shredded

8 thick slices rustic bread
8 oz. baked ham, thinly sliced
4 oz. Grand Cru Gruyere, thinly sliced
3 tbsp. unsalted butter, divided
4 eggs
1 cup Mornay sauce, warmed


  1. Prepare Mornay Sauce:  Melt butter in heavy saucepan over low heat. Whisk in flour and cook for 2 min., stirring constantly (do not allow mixture to brown). Remove from heat.
  2. Add hot milk and whisk vigorously until smooth. Whisk in nutmeg, cloves, salt and pepper. Add bay leaf and return saucepan to stove. Simmer 10 min.
  3. Remove bay leaf. Stir in Gruyere. Whisk until cheese is fully melted.
  4. Prepare Sandwich: Layer ham on four slices of bread. Top with Gruyere slices and remaining bread slices.  Spread butter on outside of each sandwich. Grill on Panini press or griddle until bread is lightly browned and cheese fully melted.
  5. While sandwiches cook, heat remaining butter in a skillet and fry eggs until “over medium.”
  6. Top each sandwich with one fried egg and 1/3 cup Mornay Sauce. Broil for 2 to 3 min. to brown lightly.
  7. Serve immediately.
Source: Courtesy of Emmi-Roth Kase USA

More From FoodService Director

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources