By Dane Feldman
Photo by Dane Feldman.
Having been to Paris, I can safely say I haven’t been able to perfect the croque monsieur or the croque madame, but that doesn’t mean I don’t intend to keep trying. Most recently, I made some adjustments to my original recipe and I think it’s finally worth sharing.
A traditional croque monsieur is a ham and cheese sandwich covered in cheese, while a croque madame is a croque monsieur topped with a fried egg. What makes this recipe different is the substitution of ham with turkey, the brioche bun, and the use of maple syrup.
What you’ll need:
1 brioche bun
1/8 lb sliced turkey
1 slice gruyere cheese
1 tbsp extra virgin olive oil or 1 tbsp butter
Lightly toast the bun first. Then, grease the pan with the oil or butter and place the two halves of the bun side by side with the insides face up. Layer the turkey on the bottom half of the bun and place the piece of cheese over it. Briefly flip the open-faced sandwich so that the cheese and turkey are face down. After about 20 seconds, flip it back over so that the cheese doesn’t stick to the pan.
Flip the other half of the bun over so that the top of the bun is now facing up. Crack the egg over the top of the bun carefully so that it rests evenly. After about 30 seconds, flip the bun so that the egg can cook in the pan. Once the egg is mostly cooked, flip this piece of bread over again and place it on top of the turkey and cheese. Let the sandwich cook a little longer so that the egg is fully cooked.
Serve on a plate and pour maple syrup over the sandwich to taste.. The use of the brioche bun and the maple syrup actually make this sandwich taste a bit like a monte cristo, which is another variation of the croque monsieur using french toast. I’d suggest using a knife and fork.