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Croque Madame Panini with Grand Cru

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

Ingredients
  

Ingredients

MORNAY SAUCE

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1½ 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.