Paula Deen Croque Madame

Paula Deen Croque Madame turns sourdough, thin-sliced ham and melted Gruyere into a golden griddled sandwich topped with a runny fried egg in 30 minutes. It's an easy French bistro sandwich for Sunday dinner, holiday table brunch or a light weeknight dinner, and it's made in one skillet.

Griddle the sandwiches until the bottoms are golden and the cheese has started to melt, then add the mayo and extra cheese before they go in the oven. Skip that browning and the bread turns pale and soft instead of crisp.

Paula spreads a thin layer of mayonnaise on top of each sandwich instead of making a classic béchamel. That shortcut browns under the oven heat and saves you a whole saucepan, and the sandwich still tastes rich.

Paula Deen Croque Madame

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

620

kcal

Buttered sourdough crisps in the skillet while Gruyere melts around thin ham. A mayo and cheese topping bakes golden, and a soft fried egg finishes the sandwich.

Ingredients

• 2 to 3 tablespoons mayonnaise
  

• 5 tablespoons unsalted butter
  

• 4 extra-large eggs
  

• 12 oz very thinly sliced smoked ham
  

• 8 oz sliced thin Gruyere cheese
  

• 8 slices sourdough bread
  

Directions

• Preheat and butter: Preheat the oven to 400°F. Butter one side of each of the 8 slices of sourdough, using about 4 tablespoons of the 5 tablespoons butter, and save the rest for the eggs.
• Build the sandwiches: Set 4 slices of bread buttered side down in a griddle or cast iron skillet and cover each with a slice of Gruyere. Pile 3 or 4 slices of the 12 oz ham over the cheese, then top with the remaining bread, buttered side up.
• Griddle until golden: Heat the skillet over medium heat and cook the sandwiches for about 3 minutes per side. They're ready when the bottoms are golden brown and the cheese has melted.
• Top with mayo and cheese: Move the sandwiches to a plate and spread a thin layer of the 2 to 3 tablespoons mayonnaise on top of each one. Then lay another slice of Gruyere over the mayo, using the rest of the 8 oz of cheese.
• Finish in the oven: Put the sandwiches back in the skillet and slide it into the 400°F oven. Bake about 5 minutes, until the tops are golden brown and the cheese is melted.
• Fry the eggs: Melt 1 tablespoon butter in a skillet over high heat and cook each egg sunny side up. For a soft-cooked egg, flip it and cook 3 minutes longer, or cook 5 minutes for a hard-cooked egg, then repeat with the remaining butter and eggs.
• Top and serve: Set one fried egg on top of each sandwich and season with salt and pepper to taste. Serve right away, while the yolk is still runny.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Winco slotted fish spatula, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Gruyere?

Swiss is the closest substitute, since it melts well and has a similar nutty flavor. Mild white cheddar also works, though the sandwich will taste a little sharper.

Can I make Croque Madame ahead of time?

Assemble the sandwiches up to a few hours ahead and keep them covered in the fridge. Griddle, bake and fry the eggs right before serving, because a runny egg on a cold sandwich isn't worth eating.

What if I don't have a cast iron skillet?

A nonstick or stainless skillet works, as long as it's oven-safe for the 400°F step. If it isn't, move the browned sandwiches to a baking sheet before they go in the oven.

Do leftovers keep well?

Not really, because the egg turns rubbery and the bread softens. If you have extra, store the sandwich without the egg in the fridge for a day. Crisp it in a 350°F oven, then add a fresh egg.

What's the most common mistake with this sandwich?

Cooking the eggs too far ahead is the usual problem. Fry them while the sandwiches finish baking so the yolk is still soft when you slice into it.