FR

Croque Madam

A French bistro classic. Your friends and family will be thrilled to taste a little piece of French heaven with the simple and easy sandwich. Smoky shaved ham between thick toast covered in our own Black River Cheese bechamel sauce baked to bubbly perfection. Enjoy with a side of fresh greens or seasonal fruit salad. Pair with a Cabernet Merlot.

Ingredients

  • 2 cups (500mL) Black River - 3 Year Aged Cheddar, grated
  • 8 slices whole wheat bread, ½ inch thick
  • ½ cup (125mL) red wine vinegar
  • 1 tbsp (15mL) fresh tarragon leaves, plus extra for garnish
  • 1 garlic clove, smashed
  • ½ tsp (2mL) whole peppercorns
  • ¼ cup (50mL) unsalted butter
  • ¼ cup (50mL) all-purpose flour
  • 3 cups (750mL) whole milk
  • ¼ tsp (1mL) salt
  • ¼ tsp (1mL) pepper
  • 4 eggs, fried
  • 200 g Chianti porchetta, shaved
  • 2 tbsp (30mL) Dijon mustard

Directions

  1. In a small sauce pan over medium heat, simmer red wine vinegar, tarragon, peppercorns and garlic for 10 minutes, reducing liquid in half. Strain and reserve.
  2. In a medium sauce pot over medium heat, melt butter. Whisk in vinegar reduction and flour, cook for 5 minutes. Whisk in milk, salt and pepper and cook for 7 minutes until sauce has thickened. Remove from heat and stir in 1 ½ cups (310 mL) of cheese.
  3. Preheat broiler on low and line a baking sheet with parchment paper.
  4. Spread 1 tsp. (5 mL) of dijon mustard onto each bread slice. Place Porchetta slices on top of four bread slices.
  5. Top each bread slice with ¼ cup (60 mL) of grated cheese. Ladle ¼ cup (60 mL) of cheese sauce over each slice. Place under broiler until browned, 20 minutes.
  6. Stack one slice of cheese toast on top of porchetta toast and finish with a fried egg and garnish with pepper and chives. Continue with the remaining sandwiches.

Ingredients

  • 2 cups (500mL) Black River - 3 Year Aged Cheddar, grated
  • 8 slices whole wheat bread, ½ inch thick
  • ½ cup (125mL) red wine vinegar
  • 1 tbsp (15mL) fresh tarragon leaves, plus extra for garnish
  • 1 garlic clove, smashed
  • ½ tsp (2mL) whole peppercorns
  • ¼ cup (50mL) unsalted butter
  • ¼ cup (50mL) all-purpose flour
  • 3 cups (750mL) whole milk
  • ¼ tsp (1mL) salt
  • ¼ tsp (1mL) pepper
  • 4 eggs, fried
  • 200 g Chianti porchetta, shaved
  • 2 tbsp (30mL) Dijon mustard