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

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

FSD Resources