Dale Levitski's Crispy Cheese Croque-Madame with Apple
This take on the classic French croque-madame features a genius technique of melting aged cheddar both on top of and around buttered bread, creating a golden cheese crust that doubles as the sandwich base. Sweet Granny Smith apple slices and caramelized shallots add unexpected freshness to the rich Black Forest ham, while a sunny-side up egg crowns this indulgent creation. Perfect for a luxurious brunch or sophisticated lunch when you want to impress.
Ingredients
- 1 tablespoon unsalted butter
- 1 slice Pullman white bread
- 1 ½ cups aged cheddar cheese, packed coarsely gratedgruyere1:1vegetariandairy-free
more traditional French flavor
- 1 small shallot, very thinly sliced
- 4 Granny Smith apple slices, thin
- 3 Black Forest ham slices, thinprosciutto1:1gluten-free
Italian twist with more delicate flavor
- 1 egg, cooked sunny-side up
- grain mustard
Instructions
- 1
Heat oven to 350°F and melt butter in a 9-inch nonstick skillet over medium heat
- 2
Fry bread in melted butter until light golden brown on bottom, 1 to 2 minutes, ensuring butter doesn't brown
- 3
Arrange cheese evenly on and around bread to cover entire pan surface
- 4
Cook on medium-low heat until cheese around bread begins melting, 2 to 3 minutes
- 5
Transfer skillet to oven until cheese on bread is fully melted and surrounding cheese is golden, 4 to 6 minutes
- 6
Remove from oven, pour out rendered fat, and let cool in pan for 1 minute
- 7
Gently loosen edges with rubber spatula and transfer sandwich to cutting board
- 8
Return skillet to medium heat, add shallots and cook until softening, 40 seconds to 1 minute
- 9
Add apples and ham, toss lightly until ham is heated through, 1 to 2 minutes
- 10
Place shallot-ham mixture on top of sandwich
- 11
Cut bread diagonally in half, fold over to form half sandwich, then cut again into two triangles
- 12
Transfer to plate, top with sunny-side up egg, and serve with grain mustard
Tips
Don't let the butter brown when frying the bread to avoid bitter flavors that will overpower the delicate cheese crust.
Use a nonstick skillet to ensure easy release of the crispy cheese base that forms around the bread.
Let the sandwich cool briefly in the pan before transferring to prevent the molten cheese from breaking apart.
Good to Know
Best served immediately while cheese is crispy. Leftovers keep refrigerated 1 day but won't retain crispness when reheated.
Grate cheese and slice ingredients up to 4 hours ahead. Cook egg and assemble just before serving for best texture.
Serve immediately while cheese crust is crispy and egg yolk is runny. Accompany with grain mustard and perhaps a simple green salad.
Common Mistakes
Don't use too high heat when melting cheese to avoid burning before the center melts.
Don't skip cooling time in pan to avoid cheese breaking when transferring.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without the egg?
Yes, it becomes a croque-monsieur. The cheese crust technique and apple addition still make it special and delicious.
What if I don't have a nonstick skillet?
Use extra butter in a regular skillet, but the cheese crust may stick. Consider making it open-faced instead.
How do I keep the egg yolk runny?
Cook sunny-side up just until whites are set but yolk jiggles. Add to sandwich right before serving.