Croque-Madame Recipe By Chef David Myers

A classic bistro sandwich, built for two

At the new outpost of his L.A. favorite Comme Ça, chef David Myers brings his trademark French brasserie dishes and smart cocktails to the Las Vegas strip. On the restaurant's chalkboard menu, high-rolling diners will find a list of well-executed bistro classics like cassoulet and this indulgent croque-madame. The French favorite improves upon a toasted ham-and-cheese sandwich with the additions of a velvety béchamel sauce and a runny fried egg. The resulting sandwich is rich and comforting–and just lusty enough for a Valentine's Day dinner for two.

Recipe adapted from David Myers, Comme Ça, Las Vegas

5 from 2 ratings
A classic bistro sandwich, built for two.
Prep Time
Cook Time
Total time: 0 minutes
  • Four ¼-inch thick slices French or Italian sandwich bread
  • 2 tablespoons unsalted butter, plus more for buttering the bread
  • 1 tablespoon all-purpose flour
  • ¾ cup whole milk
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • ¾ cup coarsely grated Gruyère cheese
  • 2 tablespoons coarsely grated Parmesan cheese
  • Dijon mustard
  • 6 ounces thinly sliced ham
  • 2 eggs
  1. Preheat the oven to 400˚ and arrange a rack in the center. Lightly butter the bread slices on both sides. Arrange the bread on a rimmed baking sheet and toast until lightly golden, about 3 minutes.
  2. Meanwhile, in a small saucepan, melt 1 tablespoon of the butter over low heat until it starts to bubble. Add the flour and cook, whisking constantly, until smooth, about 2 minutes. Slowly add the milk and cook, whisking, until the sauce thickens, about 4 minutes. Remove from the heat and season to taste with salt, pepper and nutmeg. Stir in 2 tablespoons of the Gruyère and the Parmesan.
  3. Lightly spread one side of each bread slice with mustard. Arrange the ham over 2 slices of the bread and sprinkle with ½ cup of the Gruyère, dividing the ham and Gruyère between the slices. Place the remaining 2 slices of bread, mustard side down, on top.
  4. Spread the sauce over the tops of the sandwiches and sprinkle with the remaining 2 tablespoons of Gruyère. Bake the sandwiches for 5 minutes, then broil until the cheese is bubbling and lightly browned, about 3 minutes.
  5. Meanwhile, in a nonstick skillet, melt the remaining tablespoon butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are just set but the yolks are still runny. Top each sandwich with an egg and serve immediately.
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