Smoked Gouda and Ham Croque Madame

Golden grilled ham and smoked Gouda sandwich topped with fried egg and runny yolk served with arugula and tomatoes.

Smoked Gouda and Ham Croque Madame

This Smoked Gouda and Ham Croque Madame is the ultimate upgrade to a classic ham and cheese sandwich. Crispy golden bread layered with smoky ham and melted Gouda, topped with a creamy Mornay cheese sauce and finished with a fried egg with a runny yolk. Perfect for brunch, lunch, or when you want a sandwich that feels a little extra special.

Prep Time15

Cook Time15

Total Time30

Course: Brunch, Lunch

Cuisine: French

Keyword: croque madame, ham and cheese sandwich, smoked gouda and ham croque madame

Servings:

Calories: 769kcal

Author: Joanna Cismaru

Ingredients

For the Mornay Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk warm
½ cup smoked Gouda shredded
salt and pepper to taste
pinch of nutmeg optional, but worth it

For the Sandwiches:

8 slices thick-cut bread brioche, sourdough, or white sandwich bread
2 teaspoons Dijon mustard
8 slices smoked ham
4 slices smoked Gouda
2 tablespoons butter for grilling
4 eggs

US Customary - Metric

Instructions

In a small saucepan, melt butter. Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk until smooth. Cook until slightly thickened. Stir in Gouda, season with salt, pepper, and nutmeg. Set aside.
Spread Dijon mustard on 4 slices of bread. Top each with 2 slices of ham and 1 slice of smoked Gouda. Add the other slice of bread on top to close.
Heat a skillet over medium heat. Melt butter and grill sandwiches until golden and melty, about 3–4 minutes per side. Transfer to plates.
In the same skillet, cook eggs sunny-side up.
Spoon warm Mornay sauce over each sandwich, then top with a fried egg. Serve immediately.

Notes

Use thick cut bread so the sandwich can hold the sauce and egg without falling apart. Brioche makes it richer, while sourdough gives more structure and a slight tang.
Smoked Gouda adds a lot of flavor, but Gruyère, Swiss, or white cheddar can be used instead.
The Mornay sauce should be thick enough to coat a spoon. If it gets too thick when reheating, add a splash of milk and stir until smooth.
This sandwich is best served right away while the bread is crispy and the egg yolk is still runny.
If making for a group, you can keep the grilled sandwiches warm in the oven at 250°F while you cook the eggs and reheat the sauce.
If you skip the fried egg, this becomes a Croque Monsieur instead of a Croque Madame.

Nutrition