Mushroom Croque Madame Sandwiches
with Crispy Prosciutto & Arugula Salad | 2 Servings
We always thought a croque madame got its name because it’s a croque monsieur with an egg. But it’s actually named for the fried egg on top that resembles a lady’s wide-brimmed hat (who knew?)! Traditionally, these hot sandwiches are made with ham, Gruyère, and bechamel. Here, our chefs switch it up, toasting gouda and mushrooms with Dijon cream sauce and a fried egg on sourdough until the bread is crisp and the cheese is bubbling. A zesty arugula salad with crispy prosciutto brings it all together for a cozy, satisfying meal any time of day.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cream Sauce Base
(Contains Soy, Wheat)
Not included in your delivery
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. Trim and slice mushrooms into ¼-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) Zest and quarter lemon. Arrange prosciutto slices flat on one side of a baking sheet. (You’ll add more to the sheet later.)
Melt 2 TBSP butter in a medium, preferably nonstick, pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, 5-7 minutes. Add garlic powder and season with salt and pepper; stir to combine. Cook, stirring occasionally, until mushrooms are tender, 1-2 minutes. Remove from heat; transfer to a plate. Wipe out pan.
Meanwhile, in a small bowl, combine cream sauce base, lemon zest, and half the Dijon. Season with pepper. Arrange bread slices on empty side of sheet. Spread with a thin layer of mustard cream sauce, then top half the bread slices with mushrooms, gouda, and another drizzle of mustard cream sauce (be sure to save some mustard cream sauce for Step 5!). Bake on middle rack until bread is golden, cheese begins to melt, and prosciutto is lightly browned and crispy, 6-8 minutes (it’s natural for prosciutto to smoke a bit as it cooks!).
Heat a drizzle of oil in pan used for mushrooms over medium heat. Once hot, crack eggs into pan and cover. Fry until whites are set, 1-2 minutes (they’ll finish cooking later). Season with salt and pepper.
Once bread and prosciutto are done baking, remove sheet from oven. Transfer crispy prosciutto to a cutting board. Carefully top cheesy mushroom-topped bread slices with sauce-topped bread slices, sauce sides down, to create sandwiches. Top sandwiches with fried eggs and drizzle with remaining mustard cream sauce. Heat broiler to high. Return baking sheet with sandwiches to middle rack until cheese melts and eggs are cooked to preference, 2-3 minutes.
Roughly chop crispy prosciutto.
In a medium bowl, whisk together remaining Dijon, 2 TBSP olive oil, ¾ tsp sugar, juice from two lemon wedges, salt, and pepper.
Add arugula and half the crispy prosciutto; toss to coat.
Divide sandwiches and arugula salad between plates. Top salad with remaining crispy prosciutto. Serve with remaining lemon wedges on the side.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.