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Smoked Salmon Croque Madame

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:
For the croque madame:

 


 

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.