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

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources