Gluten-Free Croque Madame
This French version of a ham and cheese sandwich is topped with an egg, making it equally at home on the breakfast table as it is at lunch.
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium
- 2½ Tbsp. unsalted butter, divided
- 1½ Tbsp. corn flour
- 1 cup whole milk, warmed
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- ⅛ tsp. ground nutmeg
- 4 slices gluten-free sandwich bread
- 2 tsp. Dijon mustard, divided
- ½ cup shredded Gruyère cheese
- 6 oz. thinly sliced gluten-free deli ham
- 2 large eggs, fried sunny-side
- In a small saucepan over medium-low heat, melt 1½ tablespoons butter and stir in the flour. Sauté, stirring for 4–5 minutes. Add milk, whisking constantly until thickened to desired consistency. Stir in the salt, pepper, and nutmeg.
- Make the sandwiches: Lay the bread slices on a large rimmed baking sheet. Spread each with ½ teaspoon of Dijon mustard. Distribute the Gruyère and ham evenly between two of the bread slices. Top with the remaining slices, mustard side down.
- Melt 1 tablespoon butter in a large frying pan over medium heat. Cook the sandwiches on both sides until golden brown and the cheese is melted, 2–3 minutes per side. Return the sandwiches to the baking pan and pour the cream sauce over the top. Broil in the oven for 2 minutes or until the sauce is bubbly.
- Remove from the oven, top each sandwich with a fried egg, and serve immediately.