My husband and I have breakfast nearly every weekend at La Dijonaise in Culver City, California. He never orders anything except the croque-madame. It's that good! What's the secret?
La Dijonaise sandwiches use bechamel and meat between two slices of bread, then add melted cheese, topped with a fried egg (this is what distinguishes the "madame" from the "monsieur").
Croque-madame
The restaurant uses bread from a local bakery and recommends pullman-type bread for the sandwiches.
II 1/4 cup (1/2 stick) butter
II 12 slices sandwich bread
II 12 slices meat
II Bechamel sauce
II 6 slices Swiss cheese, diced
II 2 cups shredded mozzarella cheese
II Salt and pepper to taste
II 6 eggs, fried sunny side up
Heat the oven to 350°C. Butter six slices of bread. Top each slice of bread with two slices of meat. Divide the bechamel sauce evenly between the sandwiches, spreading it over the meat.
Top each of the sandwiches with a second slice of bread. In a small bowl, toss together the diced Swiss cheese and the mozzarella. Season the mixture with salt and pepper. Divide the cheese mixture evenly between the sandwiches, mounding it on top of each sandwich.
Place the sandwiches on a baking sheet and bake until the cheese is melted, for five to eight minutes, depending on the oven. Top each sandwich with a fried egg and serve immediately.
Nutrition per sandwich: 699 calories; 38g protein; 40g carbohydrates; 1g fibre; 43g fat; 23g saturated fat; 334mg cholesterol; 8g sugar; and 1,660mg sodium.
Total time: 45 minutes, plus cooling time for the bechamel sauce
Servings: 6
Source: Adapted from La Dijonaise Café et Boulangerie in Culver City.
