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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.