フランス風ハムサンドイッチ | クロックマダム

フランス風ハムサンドイッチ | クロックマダム

Let’s make one of my all-time favorite French classics, a croak madame. For this, we’re going to use a nice rustic sourdough. Sourdough is durable and flavorful, and it’s going to hold up really well with all that mouret sauce and cheese. I like to slice mine around 3/4 of an inch in thickness. That should suffice. And we’ll need two different types of cheese here. Griier and Parmesan. We’ll open this up. And I’m just going to grate about one cup or so. Then I’m going to start putting this sandwich together. I’ll add a healthy amount of sliced ham. You’ll notice that I’m not just lying it flat on the bread. I want to fold and stagger it. That’s going to help add a little bit of body to the sandwich. Then I’ll add about a/2 cup of grated grier. For the moure sauce, we will need a bit of parmesan cheese. So I’ll grate this up nice and fine just so it quickly melts. For the moure sauce, add about 4 tablesp of butter to your pan on low heat and we’re just going to melt that. Then start incorporating about 1/4 cup of allpurpose flour. I like to add a little, mix it in, then add the rest. Giving it ample time to slowly cook is going to help get rid of some of that raw flour taste. Next, we’ll add about 1 to 1 and 1/2 cups of warm whole milk. Just like the flour, I like to gradually add it in. Now, a mouret sauce is essentially a bashamel with cheese. So, we’ll add about 3/4 cup of griier and about a/2 cup or so of Parmesan cheese. The amounts of cheese are adjustable, so add a little, taste it, and if you need to add more, add more. Mix until nice and creamy. Then I’ll add about a half teaspoon or so of Dijon mustard. That’s going to help add a nice subtle complexity to the sauce. The last thing to do is season with salt and pepper. Once it has a nice rich consistency, go ahead and set aside. Back to the sandwich. Add a little butter to your pan and over lowmedium heat. And we’re just going to toast this until it has some nice color on the outside and the cheese is nice and hot and melty in the middle. If your pan is too hot here, it’s just going to burn the outside while the inside remains cold. So, just be patient. All right, so this is nice and toasted. And the next thing that we’re going to do is add a nice heavy layer of moure sauce over the top. I probably could have used a little bit more, but this should suffice. Then we’ll add another layer of griier and parmesan on top. Again, just go with your best judgment here. Next, set your broiler to low. We’re just going to toast this until it’s nice and melty. The last thing to do is fry an egg. So, in true French fashion, we’re going to add a little bit more butter to a pan and cook that egg sunny side up. All right, so our sandwich is looking perfect. We’ll take this out. Add our egg. And that’s it. A croak madame. As always, ingredients in description. Don’t forget to like and subscribe. And thank you so much for watching.

Ingredients

1 loaf of sourdough bread
sliced ham
1 1/2 cups Gruyere Cheese
1 cup parmesan cheese
8 tbsp butter
1/4 cup all purpose flour
1 – 1 1/2 cups whole milk
salt and pepper to taste
1/2 tsp dijon mustard
1 egg