Leftover Ham Croque Madame | Recipeish | Gustus Vitae
- Yield: 1 delicious sandwich
- Time: 30 minutes.
- Storage Notes: Best if you enjoy straight out of the broiler.
- Difficulty: Easy.
Trust the French to make grilled cheese even more awesome. If you've got some leftover ham from Easter, this is a an excellent way to use it. This recipe takes a bit more time than a plain ham-and-cheese, but we promise it's worth it. If there's some soup in your freezer or in cans, break it out for a really full and delicious meal.
- 1 big farmer's market egg.
- A couple thin slices from your leftover Easter ham - around 8 to 10 oz.
- 1 large spoonful of dijon mustard.
- 2 slices of bread - we used a big marbled Jewish rye.
- 2 full sticks of unsalted butter.
- 2 Tbs regular flour.
- 3/4ts cup whole milk.
- 1 handful of fresh basil.
- 2 Tbs Garlic Pepper Seasoning.
- 3 slices of provolone or thin cheddar.
- 1/2 cup shredded cheddar.
- 1 Tbs generic cooking oil.
- 1 handful basil.
- In a large pan, drop in 1 stick of butter, and heat on medium high until fully melted and just staring to foam.
- Slice ham as thinly as you can, and spoon on dijon to the inside of each Rye slice. Layer ham and cheese, sprinkle with Garlic Pepper, and put in the pan like a regular grilled cheese.
- Preheat oven to broil.
- After around 4 minutes, flip sandwiches so their bottoms don't get burned and you get a nice crust on both sides.
- In a separate saucepan, bring to medium with some cooking oil, and drop in your egg.
- Slide the sandwich to a new plate, coat with the shredded cheddar, and pop in the oven under broil. Give it around 3-4 minutes - this will get your egg perfect and all the cheese nicely melted.
- Pluck some basil leaves and stack them on top of each other then chiffonade them - this just means cut them into small slices lengthwise. Sprinkle them atop your sizzling sandwiches.
- Serve, and devour. If you've got some soup on hand, it's a great pairing.