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Croque Madame Panini with Grand Cru


Croque Madame Panini with Grand Cru

Recipe courtesy of Chef/Co-owner Jason W. Knutson, 5 O’Clock Club, Pewaukee, WI.
Servings 4

Ingredients
  

Ingredients

    MORNAY SAUCE

    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • cups hot milk
    • Dash ground nutmeg
    • Dash ground cloves
    • Salt and freshly ground white pepper to taste
    • 1 bay leaf
    • 4 ounces Grand Cru shredded

    PANINI

    • 8 thick slices of rustic bread
    • 8 ounces baked ham thinly sliced
    • 4 ounces Grand Cru thinly sliced
    • 3 tablespoons unsalted butter divided
    • 4 eggs
    • 1 cup Mornay sauce warmed

    Instructions
     

    Instructions

      MORNAY SAUCE

      • Melt butter in a heavy saucepan over low heat. Whisk in flour and cook for 2 minutes, stirring constantly (do not allow the mixture to brown).
      • Remove saucepan from heat, add hot milk, and whisk vigorously until smooth.
      • Whisk in nutmeg, cloves, salt, and pepper, add bay leaf, and return saucepan to stove. Simmer sauce for 10 minutes.
      • Remove bay leaf, and stir in Grand Cru. Whisk sauce until cheese is fully melted.

      PANINI

      • Layer ham on four slices of bread; top with Grand Cru and remaining bread slices.
      • Spread butter on the outside of each sandwich and grill on a panini press or griddle until bread is lightly browned and cheese is fully melted.
      • While the sandwiches are cooking, heat remaining butter in a skillet and fry eggs until “over medium.”
      • Top each sandwich with a fried egg and ⅓ cup Mornay sauce.
      Photo Credit: mikeyarmish via Compfight cc
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