How to Cook Croque Tartine Parisienne (Egg-Topped Ham and Cheese Sandwich)

Posted on Sep 18 2018 - 11:34am by kumar

Ingredients for Croque Tartine Parisienne (Egg-Topped Ham and Cheese Sandwich) :

6 tbsp. unsalted butter
4 tbsp. flour
1 cup milk
5 12 tbsp. Dijon mustard
14 tsp. freshly grated nutmeg
8 (14“-thick) slices country bread, lightly toasted
8 oz. thinly sliced smoked ham
16 oz. Gruyère cheese
4 eggs
Crème fraîche, for garnish
Aleppo pepper, for garnish
Mixed green salad, for serving (optional)
Kosher salt and freshly ground black pepper, to taste

How to Cook Croque Tartine Parisienne (Egg-Topped Ham and Cheese Sandwich) :

  1. Melt 4 tbsp. butter in a 2-qt. saucepan over medium-high heat. Whisk in flour; cook 2 minutes. Whisk in milk; bring to a boil. Reduce heat to medium-low; cook until slightly thick, making a béchamel sauce, 6–8 minutes. Whisk in 1 12 tbsp. mustard, plus nutmeg, salt, and pepper; set sauce aside.
  2. Heat broiler to high. Place 4 slices bread on a baking sheet and spread 1 tbsp. mustard over each. Top each with 2 oz. ham, 2 tbsp. béchamel sauce, and 2 oz. cheese. Broil until cheese begins to melt, 1–2 minutes. Top with remaining bread slices and spread with remaining sauce; sprinkle with remaining cheese. Broil until cheese is browned and bubbly, 3–4 minutes.
  3. Meanwhile, melt remaining butter in a 12″ nonstick skillet over medium heat. Add eggs and season with salt and pepper; cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, garnish with a dollop of crème fraîche, and sprinkle with Aleppo pepper. Serve with salad on the side, if you like.
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