Croque Madame Panini

4 sandwiches
Total Time
From a recipe adapted by: Chef Jason W. Knutson, chef and co-owner of 5 O'Clock Club, Pewaukee, WI


  • For 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® Original Grand Cru® Cheese
  • For Panini:
  • 8 ounces thinly sliced baked ham
  • 8 thick slices rustic bread
  • 4 ounces thinly sliced Roth Grand Cru® Original Cheese
  • 3 tablespoons unsalted butter, divided
  • 4 eggs
  • 1 cup warm Mornay sauce


For Mornay Sauce:

  1. Melt butter in heavy saucepan over low heat. Whisk in flour; cook 2 minutes, stirring constantly.  Do not allow mixture to brown.
  2. Remove saucepan from heat; add milk and whisk vigorously until smooth.  Whisk in nutmeg, cloves, salt and pepper.  Add bay leaf; return saucepan to stove.
  3. Simmer sauce 10 minutes, stirring often. Remove bay leaf and stir in Grand Cru®. Whisk sauce until cheese is fully melted. (Makes about 2 cups.)

For Panini:

  1. Layer ham on 4 bread slices. Top each with slices of Grand Cru. Close sandwiches with remaining bread slices.  Butter outside of sandwich slices, using about 2 tablespoons.
  2. Heat panini press or stove-top griddle. Grill the sandwich until bread is toasted and cheese has melted.

Meanwhile, melt remaining butter in skillet; fry eggs sunny-side-up or over easy, but not dry. Place egg on each sandwich and top with warm Mornay sauce. Serve immediately. Refrigerate any remaining Mornay sauce and enjoy with vegetables.