WEEKDAYS 1e|12c|p

Italian-Style Croque Madames

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A Different Take on a Classic Sandwich
skill level
Easy
time
1-30min
servings
4
cost
$
Rachael Ray give a classic French sandwich an Italian twist. Try it for yourself this Valentine's Day.
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ingredients
  • Four 1-inch-thick slices good-quality white bread Fig spread 2 tablespoons butter
  • plus a couple of small pats for frying the eggs 1 rounded tablespoon flour 1 cup whole milk Salt and pepper Freshly grated nutmeg
  • to taste 1 tablespoon grainy mustard 8 slices prosciutto cotto with rosemary 8 ounces fontina val d'aosta cheese
  • grated 4 large organic eggs
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the oven to 375°. 
  • 2
    Four 1-inch-thick slices good-quality white bread
    Fig spread 
    Arrange the bread on a baking sheet and spread a thin layer of fig spread on each slice. 
  • 3
    2 tablespoons butter
    1 rounded tablespoon flour 1 cup whole milk
    Salt and pepper
    Freshly grated nutmeg, to taste 
    In a small skillet, melt 2 tablespoons butter over medium heat. Whisk in the flour for half a minute, then whisk in the milk. Season the sauce with salt, pepper and nutmeg. 
  • 4
    1 tablespoon grainy mustard 8 slices prosciutto cotto with rosemary
    8 ounces fontina val d'aosta cheese 
    Turn off the heat and stir in the mustard. Divide the sauce among the bread slices. Top each slice with 2 folded prosciutto slices and a small mound of fontina, scattering the cheese all the way to the edges of the bread.
  • 5
    Bake until golden, 10 to 12 minutes. 
  • 6
    Pats of butter
    4 large organic eggs
    Rinse out the skillet and return to the stove. When the sandwiches are done, cook the eggs to order in pats of melted butter. Top each sandwich with an egg and serve.
 
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