Croque Madames | Sometimes you just need a sandwich that takes the pain away…or in this case, takes your breath away. This is our riff on the French classic that is usually served smothered in a cheesy bechamel sauce. But since the Olympics are in full gear, we decided to take a healthier route, 86 the sauce, and just make something unforgettable and comforting…this one wins Gold.
In this recipe, we take crispy King’s Hawaiian Rolls, stuff them with ham, mortadella, shallot and brie. Did we mention the garlicky lemon, dijon spread? Or the melted muenster topping? Or the FRIED EGG? Oh baby, you’re in for a treat.
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- Butter - 3 tablespoons, melted
- King’s Hawaiian Sub Rolls - 4
- Eggs - 4
- Ham - 8 slices, thin
- Mortadella - 8 slices, thin
- Mozzarella Cheese - 4 slices, ¼” thick
- Muenster - 4 slices, paper-thin
- Brie - ½ cup, cubed
- Shallot - 3 tablespoons, finely minced
- Roasted Garlic - 1 teaspoon
- Lemon Juice - ¼ teaspoon
- Dijon - 1 tablespoon
- Parsley - 1 tablespoon, finely minced
- Paprika - ¼ teaspoon
- White Pepper - ¼ teaspoon
- Salt - ¼ teaspoon
- Grill Pan
- Sheet Pan
- Non-Stick Saute Pan - large
- Saucepan - small
- Preheat your oven broiler to high. Put the rack in the middle.
- Mince up your shallot - you want it really small.
- Cut your brie into small cubes.
- Halve you sub buns and lay them cut-side up.
- Cut your mozzarella slices to fit the bottom bun.
- Lay a slice of mozzarella on each of the four bottom buns.
- Sprinkle on an even, thin layer of shallot (about 2 teaspoons).
- Now stack two slices of the ham on top of each other, fold them in half, and lay them over the shallot.
- Do the same with the mortadella - fold two slices and put them on top of the ham.
- Sprinkle on a few big pinches of the brie cubes and little bit of parsley.
- Mix together the dijon, roasted garlic, lemon juice and a tiny pinch of the salt in the ramekin.
- Spread a thin layer of the mustard mix on the cut-side of each top bun.
- Then lay them on top to complete your sandwich. Now let’s cook!
- Melt the butter in the saucepan over low heat.
- Put your grill pan over-medium high heat and let it get hot - at least 2 minutes.
- While it’s heating up, brush the tops of your sandwiches with a thin layer of the butter.
- Working quickly, pick up each sandwich, flip it, and place it buttered-side down in the grill pan (flip it quickly so nothing falls out!).
- Grill them for just 1 minute. While it’s grilling, brush the top-side of the bread with another thin layer of the butter.
- Flip them again, toss in a couple tablespoons of water, quickly cover the pan, and grill for 1 more minute.
- Lay them on the sheet pan and top each one with a slice of the muenster (lay the cheese right over the bread).
- Toss the sheet pan under the broiler until the cheese is melted and bubbly - about 1 minute max.
- Take them out and set them aside in a warm place.
- Now let’s talk fried egg. Heat the last of the melted butter in the non-stick over medium-high heat.
- Crack each egg into the pan (give them space) and let them cook for 1 minute.
- Then cover the pan and cook them for 45 seconds to 1 minute longer until the egg whites just set. Season them with the paprika, pepper and last of the salt. Set the pan aside while you plate.
- Lay a hot sandwich on each plate.
- Top each one with a fried egg. If you’d like, slice each one in half.
- Garnish with any extra parsley. Now go make some friends!!!
* Don't skip the mortadella or shallot in this one. Believe it or not, they make this sandwich sing!
* Feel free to skip the egg. If you do, you have to call it a Croque "Monsieur" though.
* As always when playing with the broiler, watch your bread carefully so it doesn't burn on you!
* If you really want to be a French traditionalist, use brioche instead. You'll also probably want to make some sort of bechamel sauce to go with it...that's being super French though.
If you’ve read this far, then you need to check out Egg Ham Sandy + Crispy Acorns and Crispy Short Rib Wontons + Ragu.
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