by thirschfeld
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UhOhSarah's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1 1/2 tablespoon fresh squeezed orange juice Ask a question about this ingredient
1/8 teaspoon orange zest Ask a question about this ingredient
1/4 teaspoon fresh rosemary, very finely minced Ask a question about this ingredient
1/2 cup pure maple syrup Ask a question about this ingredient
fresh ground black pepper Ask a question about this ingredient
4 slices of brioche Ask a question about this ingredient
6 thin slices of ham, turkey or both, cut to fit the bread Ask a question about this ingredient
3/4 cups gruyere cheese, grated Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
3 tablespoons half and half Ask a question about this ingredient
2 egg whites, whipped until stiff Ask a question about this ingredient
1 cup panko bread crumbs Ask a question about this ingredient
1 to 2 tablespoon unsalted butter Ask a question about this ingredient
In a small sauce pan combine the orange juice, zest, rosemary, maple syrup and pepper. Bring to a boil and remove from the heat.
Ask a question about this stepMake two ham and cheese sandwiches with the bread, cheese and ham.
Ask a question about this stepCombine the cream and the egg yolks in a flat container and whisk them together. Place the panko crumbs on a plate.
Ask a question about this stepDip one side of each sandwich into the egg yolk mixture and let it soak up some of the liquid. Flip the sandwich to soak the other side.
Ask a question about this stepWhile it is soaking spread an even layer of the egg white across the top of the sandwiches and sprinkle with panko.
Ask a question about this stepTurn the sandwiches out onto the panko, panko side down. Coat the uncoated side of the sandwich with egg white and then flip it again.
Ask a question about this stepPlace a nonstick skillet over medium heat and melt the butter in the pan. When it is bubbling add the sandwiches. Brown slowly so the interior gets warm and melty. Flip and brown the other side. Cut the sandwiches in half and plate them. Serve with hot syrup on the side.
Ask a question about this stepAs you can see it would be easy to make these in larger quantities. Heat the oven to 250 and brown them a little faster, put them on a sheet tray and let the oven finish cooking them while you are onto making other sandwiches.
Ask a question about this stepTwo words for this recipe, TRY IT. These sandwiches were amazing. Even my "I don't like maple syrup" daughter loved the syrup. The rosemary infuses a wonderful flavor and I know I'll be making that again for other meals. The only difference I used was challah versus brioche based on availability at our Shop Rite. I'm not sure how that changes the texture of the sandwich, but these were moist and creamy on the inside and crunchy and perfect on the outside. Thanks so much for sharing!
I just made this for breakfast. It was wonderful! They have the most fantastic crust on them. The syrup was perfect on them too!
I need an open morning to make these.
or afternoon or evening. Really should give these a try.
Love the egg-white-and-panko idea -- great finish to an already great sandwich!
It gives it a great crunch
Yum.
Thanks mrslarkin. Have you started celebrating Festuvis? I LOLed when I read
your headnote and I think you are right something does need to be done about Tuesdays
Well that comment shouldn't have gone there. Thank you MrsWheelbarrow.
aaaaaah! I was so in the mood for this yesterday, but I couldn't think of what they were called. I kept thinking Croque Madame. I can't wait to try this. Mmmmm.
Isn't a croque Madame a monsieur made with turkey? All three fall into my category of great sandwiches
Croque Madame has an egg on top!
I guess of have seen them all kinds of ways. Bechemel with fried egg called a Madame by Thomas Keller, Jaque Pepin making one with chicken instead of ham called it a Madame but you are right Loves Food, traditionally, a Madame has the fried egg but I also think the Monsieur is served with bechemel and no egg. I will take one of each I think.
I get my daughters home for a week this year at Christmastime, so, if we don't make these on Christmas morning we will for sure try them for another meal; breakfast, lunch or dinner! Thank you!
Thank you and I hope you get to make it. It truly is yummy.
This was so good. I had a totally different pic in my mind but I couldn't stop eating it.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
WOW! We just made these for friends who were passing through town and stopped in for lunch. This is a definite do again, and again...... With the 4 of us there were 10 thumbs up. If I had said I'd make these again for supper, they would have been tempted to stay over. Great recipe