Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Sheet Pan Croque Madame Sandwiches
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1560
- Total Fat
- 66 g
- Saturated Fat
- 28 g
- Carbohydrates
- 163 g
- Dietary Fiber
- 9 g
- Sugar
- 20 g
- Protein
- 79 g
- Cholesterol
- 357 mg
- Sodium
- 3108 mg
A croque madame is the ultimate French comfort sandwich — ham and cheese layered on toasted bread, smothered in rich béchamel and baked to melting perfection. A runny egg on top is the final indulgence. This sheet‑pan version keeps all the classic elements while making it easy to feed a crowd. A quick Gruyère sauce with a touch of Dijon graces the sandwiches inside and on top. Buttering the slices that sit directly on the pan toasts them beautifully, while a swipe of sauce inside keeps the ham moist. Starting the sandwiches in the lower third of the oven jump‑starts the toastiness of the sourdough; moving the pan up high finishes the job, browning the cheesy top to a bronzed crust. We even bake the sunny-side-up eggs on another sheet pan to streamline everything. Serve with a simple green salad for an any‑time meal that shines.
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1560
- Total Fat
- 66 g
- Saturated Fat
- 28 g
- Carbohydrates
- 163 g
- Dietary Fiber
- 9 g
- Sugar
- 20 g
- Protein
- 79 g
- Cholesterol
- 357 mg
- Sodium
- 3108 mg
Ingredients
Cheese Sauce:
Sandwiches:
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Directions
- For the cheese sauce: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the flour is slightly toasted, about 1 minute. Slowly pour in the milk while whisking. Bring to a boil, then reduce to a gentle simmer. Cook, whisking occasionally, until thickened, 8 to 10 minutes. Remove from the heat and whisk in the Gruyère, mustard, 1 teaspoon salt, a few grinds of black pepper and the nutmeg until the sauce is smooth. Set aside.
- For the sandwiches: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Lightly spray a rimmed baking sheet with cooking spray and set aside.
- Working with 6 slices of the sourdough, spread a thin layer of butter (about 1/2 tablespoon) over one side of each and place them on the prepared baking sheet, butter-side down. Spread a thin layer (about 1 teaspoon) of mustard on the other side of the buttered bread. Spread a thin layer of the cheese sauce (2 to 3 tablespoons) over the mustard. Divide the ham among the 6 slices, 4 to 5 slices per sandwich. Top the ham on each sandwich with 1/4 cup shredded Gruyère; it’s okay if some cheese shreds fall onto the baking sheet. Top with the remaining 6 slices sourdough and gently press down to level the sandwiches.
- Pour the remaining cheese sauce over the top of the sandwiches (about 1/3 cup each) and spread evenly without touching the crust of the sourdough. Sprinkle with the remaining Gruyère and the Parmesan; it’s okay if some cheese falls onto the pan. Bake in the lower third of the oven until the bottoms of the sandwiches start to bubble and the cheese on the baking sheet browns, about 10 minutes.
- Meanwhile, spread the neutral oil over a rimmed baking sheet and set aside. Crack the eggs into a 2-cup measuring cup with a spout and set aside.
- Carefully transfer the baking sheet with the sandwiches to the upper third of the oven and place the greased rimmed baking sheet into the lower third of the oven to heat. Bake until the sandwiches start to brown on top and the oil on the second baking sheet is hot and shimmering, about 10 minutes.
- Remove the hot oiled baking sheet from the oven, leaving the sandwiches in the oven. Gently pour the eggs over the pan. Lightly sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny and the sandwiches are evenly browned on top, 4 to 5 minutes.
- Remove both the sandwiches and the eggs from the oven. Let cool slightly on the baking sheet, about 5 minutes.
- Top each sandwich with a sunny-side-up egg and enjoy. Store any leftover sandwiches in an airtight container or tightly wrapped in foil in the refrigerator for up to 2 days; keep the eggs separate. Reheat the sandwiches on an unlined baking sheet in a 350-degree-F oven until the center is warmed and crust is toasted again, 15 to 20 minutes. Top with an egg.
Cook’s Note
Wondering how much Gruyère you’ll need for both the cheese sauce and the sandwiches? A 1-pound piece of cheese with the rind removed will do it. Shred it on the large holes of a box grater or use the shredding disk of a food processor.
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