Croque Tartine Parisienne (Egg-Topped Ham and Cheese Sandwich)

By garciamoss

Ingredients

• Mixed green salad, for serving (optional)

Details

Adapted from saveur.com

Preparation

Step 1

1. Melt 4 tbsp. butter in a 2-qt. saucepan over medium-high heat. Whisk in flour; cook 2 minutes. Whisk in milk; bring to a boil. Reduce heat to medium-low; cook until slightly thick, making a béchamel sauce, 6–8 minutes. Whisk in 1 ½ tbsp. mustard, plus nutmeg, salt, and pepper; set sauce aside.

2. Heat broiler to high. Place 4 slices bread on a baking sheet and spread 1 tbsp. mustard over each. Top each with 2 oz. ham, 2 tbsp. béchamel sauce, and 2 oz. cheese. Broil until cheese begins to melt, 1–2 minutes. Top with remaining bread slices and spread with remaining sauce; sprinkle with remaining cheese. Broil until cheese is browned and bubbly, 3–4 minutes.

3. Meanwhile, melt remaining butter in a 12" nonstick skillet over medium heat. Add eggs and season with salt and pepper; cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, garnish with a dollop of crème fraîche, and sprinkle with Aleppo pepper. Serve with salad on the side, if you like.