You could be shoving a piece of leftover pizza in your face while you stand at the kitchen counter, flipping through that mail order catalog, or you could be making this delightful little flatbread sandwich, whipping up a tossed green salad, and actually sitting down to a proper lunch or dinner, in very little time. Maybe even with a glass of wine.
Slowing down, taking time to chew and digest, bonding with your loved ones after a rushed day, is overall better for your health and digestion. While it’s tempting to grab and go, especially when you’re solo for the day, you owe it to yourself to sit at the table and take some time to eat, even if it’s a casual meal like this knife and fork sandwich, based on the classic French staple, the Croque Madame.
Served in French bistros since 1910 as a quick snack, the name is based on the verb croquer, which means “to bite.” So get ready to take a bite of this flatbread masterpiece!
There’s a Croque Monsieur, which is a dressed up ham and cheese sandwich, also, but the Madame version is all of that and a runny yolk fried egg on top. In some traditional versions, there’s a bechamel sauce poured over the whole affair, but my version omits it, because, well, we are in a hurry. And the flatbread is so good it doesn’t need the sauce, in my opinion. The egg yolk is just fine.
A french Chablis works wonders with this sandwich, as does a light, pub style beer. And, of course, a simple green salad in a vinaigrette, commes les français. Now isn’t that better than cold pizza while standing? Oui.
-Amy at Flatout
In a Hurry Croque Madame
- 1 Flatout Foldit or Hungry Girl flatbread
- 2 tablespoons butter
- 3 ounces sliced ham, good quality
- 1-2 slices Emmental or Gruyère cheese
- 1 teaspoon Dijon mustard
- 1 egg
Melt one tablespoon of the butter in a non-stick pan on medium heat. Spread the mustard evenly on one whole side of the flatbread, and place the flatbread mustard up in the pan, allowing the bottom to brown. Then place ham and cheese on one half of the Foldit, and fold in half, pressing down with your spatula, and flipping gently to further cook both sides and melt the cheese.
Remove the sandwich from the pan and place it on a plate, covering with a second plate to keep it warm. Add the second tablespoon of butter to the still hot pan.
Next, crack the egg into the pan and cook, being careful not to break the yolk. Once the egg is cooked (the whites should firm, but the yolk should be runny), carefully transfer the egg onto the ham and cheese sandwich.