Griddled Croque Madame

Preparation

Griddling the ham before layering it between melty cheese and a fried egg adds even more flavor and crisp edges. Béchamel can be made ahead of time (up to one day). The addition of grainy Dijon and a little shredded Gruyère adds tang and depth to a quick béchamel. 

*This recipe originally ran in the U.S. on HexClad.com.

1. Prepare the béchamel. In a HexClad 1QT/1 L Hybrid Saucepan, melt butter over medium-high heat. When butter foams, add flour and cook, stirring, until lightly toasted, about 1 minute. Slowly whisk in milk until combined. Continue to whisk until mixture begins to bubble and thickens to the consistency of yogurt, about 3 to 4 minutes. Add nutmeg, mustard and Gruyère, stirring, until cheese is melted. Season with salt and pepper and remove from heat. 

2. In a HexClad 12"/30 cm Hybrid Fry Pan, heat oil over medium-high heat and crack in eggs. Season with salt and pepper; cook, flipping once, to desired doneness, 2 to 3 minutes total for over medium. Remove from heat. 

3. Make the sandwiches. Brush sliced bread on one side with butter. Sprinkle with thyme. 

4. Heat a HexClad Hybrid Double Burner Griddle over medium heat. Working in 2 batches, lay 4 slices of bread, buttered side down, on griddle and cook until lightly toasted, about 1 minute. At the same time, lay ham on the other side of the griddle and cook, flipping once, until browned and beginning to crisp around the edges. Spread ¼ of the béchamel (about 2 tablespoons) over each piece of bread and top with ¼ of the Gruyère and mozzarella. On 2 bread slices, layer on the ham and top with a fried egg. Close the sandwiches and cook, flipping occasionally, until deeply golden and cheese has melted, 3 to 5 minutes (adjust griddle to low if browning before cheese has melted). Repeat with remaining sandwiches. Serve hot, with mustard and cornichons on the side.