< Back TOP

Pecan Smoked Sweet Black Peppered Ham Croque Madame

<strong>Pecan Smoked Sweet Black Peppered Ham Croque Madame</strong>

Pecan Smoked Sweet Black Peppered Ham Croque Madame



3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
½ teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
1½ cups shredded Gruyere cheese, divided
8 slices sourdough bread
8 slices Swiss cheese
4 tablespoons Dijon mustard
4 (6-ounce) packages NATURAL CHOICE® Pecanwood Smoked Ham with Sweet Black Pepper
9 tablespoons unsalted butter, softened and divided
4 eggs


In small saucepan over medium-low heat, melt 3 tablespoons butter. Whisk in flour; cook 5 minutes, stirring occasionally. Add milk; bring to a simmer, whisking constantly. Reduce heat to low. Whisk in salt, pepper, nutmeg and ½ cup shredded Gruyere cheese. Once cheese is melted, remove from heat and place plastic wrap directly on sauce to prevent skin from forming.

Heat broiler. Lay bread slices bottom to bottom so they line up to easily flip to form the sandwich. On top bread slices spread 2 tablespoons sauce and 2 slices Swiss cheese. On bottom bread slices, spread 1 tablespoon mustard and ¼ the ham. Flip cheese side onto ham to form sandwiches. Spread 1 tablespoon softened butter on top and 1 tablespoon softened butter on bottom side of each sandwich.

In large nonstick skillet over medium heat, place sandwiches cheese side down. Cook 2 to 3 minutes. Turn and cook 2 to 3 minutes longer or until golden brown and cheese is melted. Place sandwiches on baking sheet, cheese side up. Evenly divide remaining sauce on top of each sandwich. Sprinkle 1 cup shredded Gruyere cheese over sauce. Broil 3 to 5 minutes or until cheese is bubbling and golden brown. In large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Crack eggs in skillet. Season eggs with salt and pepper. Cook eggs 5 minutes or until whites are set and yolks are still soft. Top each sandwich with egg. Serves 4.

Recipe provided by World Series of BBQ Champion Matt Abdoo of Pig Beach BBQ, New York City, New York