Croque Madame Panini

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
French
Serves: 
4

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.

Ingredients

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

Sandwich:
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

Steps

  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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources