April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 10. See all of our grilled cheese sandwiches >> here << .
We didn’t plan it this way…
But amazingly, today is National Croissant Day!
Which wouldn’t have anything to do with a Croque Madame except that we made our version of the French café classic grilled cheese sandwich not on regular sandwich-y bread, but on a croissant.
It’s kind of ridiculously buttery, rich, and well, ridiculous.
There are, naturally, a few variations on the Croque Madame — everything from toasting it under a broiler instead of in a pan to smothering the sandwich with a thick, creamy Béchamel sauce. We left the sauce off because we wanted to keep it light, you know. But the other parts we kept classic: thinly sliced ham (if you have leftover ham from Easter Sunday brunch, this is the perfect way to use it up) and grated Gruyere cheese (a hard Swiss cheese).
This could potentially be two grilled cheese sandwich in one day (or three if you consider the Croques the French ancestors of the Monte Cristo sandwich.) Without the fried egg, it’s a Croque Monsieur, but really? Who would leave the fried egg off?!
Croissant Croque Madame
makes 1 sandwich
1 tablespoon softened butter
1 extra large croissant
2 tablespoons Dijon mustard
½ cup coarsely grated Gruyere cheese, that has been left at room temperature for at least 2 hours
3-4 slices thinly sliced ham
1 egg, cooked sunny-side up
cracked black pepper
chopped parsley for garnish
Carefully slice croissant across the middle. Spread the cut side of each half of the croissant with 1 tablesoon each of Dijon mustard. Pile about half the grated cheese on the bottom half of the croissant, then arrange the sliced ham, then piled the rest of the grated cheese. Cover the sandwich with the top half of the croissant. Gently press the sandwich together.
Heat 1 tablespoon butter in a frying pan over medium low heat. Place the sandwich in pan and press down to flatten the croissant top lightly with a spatula. Cook until the cheese on the bottom half starts to melt. Flip the sandwich over and cook until bottom is toasted and cheese has melted.
Remove the grilled sandwich from the pan and place on plate. Top with sunny-side up egg. Sprinkle with cracked black pepper and chopped fresh parsley.