This sandwich is a French import made by dipping a basic ham and cheese sandwich into a beaten egg before sautéing it in butter. It’s like a savory French toast sandwich. It’s best made in a cast-iron skillet since cast iron distributes the heat very evenly. Ask the deli clerk to slice the ham very thin, and use good-quality French bread.

　　

Ingredients

serves 1

　　1 extra-large egg, well beaten

　　2 tablespoons milk

　　1 teaspoon mayonnaise, homemade (page 284) or store-bought

　　2 slices good French bread (1/2 inch thick)

　　4 ounces thinly sliced smoked ham

　　2 slices Gruyère cheese (1/8 inch thick)

　　2 teaspoons unsalted butter

　　

Step 1

Using a whisk or fork, beat the egg and milk together in a small bowl or a deep pie plate; set aside.

　　

Step 2

Spread 1/2 teaspoon of the mayonnaise on each slice of bread.

　　

Step 3

Arrange the ham and cheese on 1 slice of bread. Top with the other slice of bread, mayonnaise side down.

　　

Step 4

Heat a large cast-iron skillet over medium heat until very hot.

　　

Step 5

Melt 1 teaspoon of the butter in the hot skillet. Holding the sandwich together carefully between your fingers, dip both sides of the sandwich into the egg batter. Let any excess drip off.

　　

Step 6

Lay one side of the dipped sandwich in the skillet. Cook for 3 to 4 minutes, or until golden brown on the bottom. Using a spatula, flip the sandwich at the same time that you add the remaining teaspoon of butter to the skillet. Lift the sandwich to allow the butter to run underneath as it melts. Brown the sandwich on the second side for 4 to 5 minutes.

　　

Step 7

Cut the sandwich in half or quarters and serve immediately.

　　

Croque Madame Variation

Step 8

For croque madame, proceed with the above recipe. Keep the sandwich warm on a plate while you melt 1 teaspoon butter over low heat in the same skillet until sizzling. Crack an egg into the skillet and fry it, flipping once, until it is fairly firm. Add a little salt and pepper to taste. Arrange the fried egg on top of the sandwich, cut in half, and serve.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.