Croque Madame Panini

4 sandwiches
Total Time
This jam-packed breakfast Croque Madame Panini is a twist on the classic — oozing with our award-winning Grand Cru® cheese, easy homemade Mornay sauce, and a runny egg.

Recipe adapted from: Chef Jason W. Knutson, chef and co-owner of 5 O'Clock Club


  • For the Mornay Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups (12 ounces) hot whole milk
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • Salt and white pepper, to taste
  • 1 bay leaf
  • 1 cup (4 ounces) shredded Roth Grand Cru® cheese
  • For the Panini:
  • 8 ounces thinly-sliced baked ham
  • 8 thick slices rustic bread
  • 4 ounces thinly-sliced Roth Grand Cru® cheese
  • 3 tablespoons unsalted butter, divided
  • 4 eggs
  • 1 cup warm Mornay sauce


For the Mornay Sauce (Makes 2 cups):

  1. Melt butter in a heavy saucepan over low heat. Whisk in flour, and cook 2 minutes, stirring constantly.  Do not allow mixture to brown.
  2. Remove saucepan from heat. Add milk and whisk vigorously until smooth. Then whisk in nutmeg, cloves, salt, and pepper.  Add bay leaf, thenreturn saucepan to stove.
  3. Simmer 10 minutes, stirring often. Remove bay leaf and stir in shredded Grand Cru® a little at a time, ensuring cheese is fully melted before adding more. Whisk until cheese sauce is fully melted and smooth.

For the Panini:

  1. Layer ham on 4 of the bread slices. Top each with sliced Grand Cru®, then close sandwiches with remaining bread slices.  Butter outside of sandwich slices with 2 tablespoons butter.
  2. Heat panini press or stovetop griddle. Grill the sandwich until bread is toasted and cheese has melted.
  3. Meanwhile, melt remaining butter in skillet. Fry eggs sunny-side-up or over easy, but not dry.
  4. Place egg atop each sandwich and top with 1 cup of Mornay sauce. Serve immediately. Refrigerate remaining Mornay sauce and enjoy with vegetables.