Croque-Madame With Tillamook Vintage Extra Sharp White Cheddar
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
2 sandwiches
Ingredients
  • 6 tablespoons Tillamook Unsalted Butter, divided
  • 1 large shallot, thinly sliced
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1 fresh thyme sprig
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon finely grated nutmeg
  • 1 tablespoon Dijon mustard
  • Two ½-inch-thick slices sourdough bread
  • 4 to 6 thin slices of good quality ham (4 ounces)
  • 4 ounces Tillamook Vintage Extra Sharp White Cheddar, grated (2 cups)
  • 2 large eggs
Directions
  1. Make the béchamel: Turn on the broiler. In a medium skillet over medium heat, melt 2 tablespoons of the butter. When the butter begins to foam, add the shallots and cook, stirring occasionally, until they become soft, 4 to 6 minutes. Remove from the heat and set the shallots aside. Wipe the skillet clean and place back on the stove.
  2. In a small saucepan over medium heat, melt 2 tablespoons of the butter. Whisk in the flour, stirring constantly, until the butter turn pale golden brown. Continue to cook for 2 to 3 minutes, watching closely so as not to burn the roux. Add the milk and thyme, and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes. Season with salt and stir in the nutmeg and Dijon. Discard the thyme. Keep warm.
  3. Make the sandwich: Arrange the bread slices on a work surface. Top each bread slice with 2 to 3 slices of the ham, then spoon the béchamel on top of each sandwich.
  4. Heat the clean skillet over medium heat. Add the remaining 2 tablespoons of the butter. Place the 2 sandwiches, bread-side down, in the skillet and brown, 1 to 2 minutes. Transfer the sandwiches to a foil-lined baking sheet. Top the sandwiches with the Tillamook Vintage Extra Sharp Cheddar Cheese.
  5. Crack the eggs into the skillet and cook. While the eggs are frying, transfer the sandwiches under the broiler and broil until the cheese is melted and becomes golden brown, 1 to 2 minutes. Season the eggs with salt then top each sandwich with a fried egg before serving.