Description
Cluck Madame is an indulgent, savory sandwich featuring layers of oven-roasted turkey and Swiss cheese on thick sourdough or French bread, topped with a creamy béchamel sauce and finished with a perfectly cooked sunny side up egg. This elevated take on a classic croque madame delivers rich, comforting flavors with a lovely balance of textures.
Ingredients
Scale
Béchamel Sauce
- Butter
- 1 cup Whole Milk
- Salt to Taste
- Shredded Swiss Cheese
- Pinch of Nutmeg
- 2 tbsp Flour
Sandwich
- 8 slices thick sourdough or French bread
- Dijon mustard, 1 teaspoon per slice (approx.)
- Shredded Swiss Cheese
- Layers of oven-roasted turkey (quantity to preference, approx. 8 oz total)
- Butter for toasting
Eggs
- 4 eggs
- Salt and Black Pepper to Taste
Instructions
- Make béchamel sauce: Melt butter over medium heat in a skillet. Once bubbling, add the flour and whisk constantly for about 30 seconds until a blonde paste forms. Gradually add the milk a quarter cup at a time while whisking; clumps will initially form but continue whisking and adding milk until smooth. Bring mixture to a boil, then reduce to a simmer and cook for 1-2 minutes until thickened and creamy but not stretchy.
- Add cheese and seasoning: Sprinkle a handful of shredded Swiss cheese, a pinch of nutmeg, and salt to taste into the béchamel. Stir gently and set the sauce aside to keep warm.
- Assemble sandwiches: Spread about a teaspoon of Dijon mustard on one side of each bread slice. Top with shredded Swiss cheese, then add layers of oven-roasted turkey, followed by more shredded Swiss cheese. Cover with the remaining bread slices to form sandwiches.
- Butter and toast sandwiches: Butter the top and bottom of each sandwich generously. Toast each sandwich in a non-stick skillet over medium-high heat until golden brown on one side, then flip to toast the other side. Once toasted, place sandwiches on a foil-lined baking sheet.
- Add béchamel and broil: Pour the warm béchamel sauce slowly over the top of each sandwich, covering the top slice completely. Place the baking sheet under the broiler on high heat for 3 minutes until bubbly and slightly browned.
- Cook eggs: In a clean non-stick skillet over medium-high heat, crack the eggs and season with salt and black pepper. Cook until the whites are set but the yolks remain sunny side up.
- Serve: Remove the sandwiches from the broiler, top each with a sunny side up egg, and serve immediately while hot and melty.
Notes
- Use thick slices of sourdough or French bread for best results ensuring the sandwich holds up under the béchamel.
- The béchamel sauce should be creamy and thick but not stretchy; add milk slowly while whisking to avoid lumps.
- Adjust the amount of turkey according to your taste preference.
- Broiling is quick; watch closely to avoid burning the béchamel topping.
- For a nuttier flavor, sprinkle a pinch of nutmeg into the béchamel as directed.
- Serve the sandwich immediately after adding the egg for optimal taste and texture.
