Smoked Salmon Croque Madame

Difficulty:

1/5

Ease of Preparation: Medium
Yield: 4 servings

Imagine a grilled cheese sandwich—taken to a whole other level. Smoked Salmon Croque Madame is an indulgent take on the classic; made with melty Comte cheese, capers, creamy bechamel sauce, topped with a sunny side up egg, and luxurious smoked salmon, this sandwich is decadence to the max.

Ingredients:

Béchamel:

4 tablespoons (60 mL) unsalted butter
4 tablespoons (60 mL) all-purpose flour
2 2/3 cups (640 mL) whole milk
½ teaspoon (2.5 mL) grated nutmeg
Salt and pepper

For the croque madame:

½ cup (120 mL) butter, softened
8 slices crusty artisan sourdough
4 tablespoons (60 mL) Dijon mustard
12 ounces (340 g) smoked salmon
4 tablespoons (60 mL) capers, minced
4 cups (950 mL) grated Comte cheese (or other milder white melting cheese such as Fontina)
4 large eggs
Dill, to garnish

Method:

For the béchamel sauce:

Melt butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in the milk and cook, continuing to whisk, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with nutmeg, salt, and pepper.

For the croque madame:

Butter 1 side of each piece of bread. Spread unbuttered sides of all 8 slices with mustard; top half with 4 slices salmon. Sprinkle ¼ of the minced capers over the salmon, season with pepper. Top each with ½ cup (120 mL) cheese. Sandwich with remaining bread, buttered side up.

Preheat broiler. Heat a large non-stick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side, then transfer to a baking sheet. Spread ¼ of the reserved béchamel sauce on top of each sandwich; sprinkle each with 1/2 cup (120 mL) remaining cheese. Broil until cheese is bubbling and golden brown.

Meanwhile, heat a large non-stick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve. Garnish with sprigs of fresh dill.