Croque madame (oven sandwich)

Name: Croque madame (oven sandwich) - Leontina C.
Ingredients: 2 slices of bread; 60 g of cheddar cheese or cheese (grated=traditional); I used Delaco; 2 slices of pressed ham; 1 egg; 1 tablespoon of butter; arugula; pepper

Sandwiches - Croque madame (oven sandwich) by Leontina C. - Recipia

I usually make this sandwich when I crave something warm in the morning, but I don't want to spend too much time. I always use regular slices of bread, not rolls. It's not complicated, and the combination of ham, melted cheese, and a fried egg on top works really well. I mostly make the recipe in the oven, but the essential part is browning it in the pan. Quick Info Total time: about 15 minutes Servings: 1 Difficulty: easy Recipe type: breakfast, hot sandwich Ingredients 2 slices of bread (regular) 60 g grated cheddar cheese or cheese (I often use Delaco) 2 slices of pressed ham 1 egg 1 tablespoon of butter arugula or lettuce for serving freshly ground pepper salt Preparation method 1. Preheat the oven. Place a skillet over medium heat on the stove. 2. Add half of the butter to the skillet. When it starts to sizzle, place one of the slices of bread in the pan. 3. On top of the slice in the pan, add a slice of ham, then the grated cheese, followed by the other slice of ham. Cover with the second slice of bread. 4. Gently press with a spatula and let it brown nicely on the bottom for a few minutes until the cheese melts. 5. Flip the sandwich, add the remaining butter if needed, and brown it on the other side. Press gently again. 6. When browned on both sides and the cheese has melted, place the sandwich on a tray and put it in the oven just to keep it warm (it doesn’t need to stay long, a few minutes are enough). 7. In the same skillet, fry the egg. You can leave it with a runny yolk or cook it to your liking. 8. Remove the sandwich from the oven, place the fried egg on top, and sprinkle with pepper and salt to taste. 9. Serve immediately with arugula or lettuce. Why I make the recipe often I make it often because it’s quick to prepare, and the combination of egg, cheese, and ham is hearty and satisfying. It’s the kind of sandwich you can quickly adapt based on what you have in the fridge. Even if you’re not in the mood for salad, it’s still good plain. Tips and variations Tips - Use a non-stick skillet if you want to prevent the egg from sticking and to easily flip the sandwich. - Grated cheese melts faster than thick slices. - If you don’t want to open the oven, you can cover the pan with a lid for a few minutes to keep the sandwich warm. Substitutions - Cheddar cheese can be replaced with cheese or another cheese that melts easily. - You can use any type of ham you have on hand; it doesn't have to be pressed. - The bread can be white, whole grain, or whatever you have at home; there’s no need for rolls. Variations - You can add thin slices of tomato between the ham and cheese if you want something juicier. - The egg can also be made sunny-side up if you prefer not to fry it directly in butter. Serving ideas - Arugula or cold lettuce next to the sandwich is enough. - It also goes well with pickles if you like the contrast. Frequently asked questions Can I make the sandwich without using the oven? Yes, if you're eating it immediately, you can serve it directly from the skillet. The oven just helps keep the sandwich warm while you make the egg. Can I use another type of cheese? Yes, any cheese that melts works. Cheddar and cheese are the simplest options. How thick should the layer of cheese be? About 60 g, enough to cover a slice. Enough to be felt without spilling out with every bite. Do I need to spread anything on the bread beforehand? No, the butter in the skillet is enough for the bread to brown and gain flavor. Can I prepare the sandwich a day in advance? I do not recommend it; the bread gets soggy, and the fried egg is not as good after reheating. Nutritional values Estimation for one serving: about 500 kcal Protein: 27 g Fat: 30 g Carbohydrates: 36 g The values are approximate and may vary depending on the type of cheese, ham, or bread used. The fried egg and cheese provide the most protein and fat. Storage and reheating The Croque Madame sandwich is best right after preparation. If there are leftovers, you can keep it in the fridge, covered, for a few hours, but the egg loses its texture. Reheating in a skillet or oven makes it edible, but it won’t be as good as fresh. For the best result, make only as much as you eat right away.

Preparation

1. Preheat the oven and place a skillet over medium heat on the stovetop. 2. Put half of the butter in the skillet and brown the sandwich (ham and cheddar cheese between two slices of bread) well. 3. Press down firmly until it is toasted, then place it in the oven to keep warm. Fry the egg in the same skillet and place it on top of the sandwich. Sprinkle with freshly ground pepper and salt. Enjoy your meal! The Croque Madame sandwich is served alongside green salad or arugula.

Croque madame (oven sandwich)

Preparation

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