Tiffany L. Sawyer
Corporate Director of Culinary and Beverage
First Hospitality

BelGioioso^® Croque Madame

Recipe courtesy of Tiffany L. Sawyer
Sponsor: BelGioioso

Servings: 4

Ingredients

Italico™ Mornay Sauce (Yield 2 c):

• 1 ½ oz unsalted butter
• ¼ c fine julienne Spanish onion
• Fine sea salt, as needed
• ¼ c all-purpose flour
• 1 c whole milk, at room temperature
• 1 tsp roast garlic
• 1 bay leaf
• 3 black peppercorns
• 2 cloves
• Ground black pepper, as needed
• 1/8 tsp nutmeg
• 2 ½ oz BelGioioso^® Italico™ cheese

Champagne Vinaigrette (Yield 1 ¾ c):

• ½ c champagne vinegar
• 1 ½ Tbsp Dijon mustard
• 1 ½ Tbsp honey
• 2 Tbsp chopped shallot
• ½ tsp chopped garlic
• 1 Tbsp fresh lemon juice
• 1 c avocado oil
• ¼ tsp fresh ground black pepper
• ½ tsp fine sea salt

Herb Salad (Yield 2 oz):

• ¼ oz tarragon leaves
• ½ oz basil leaves
• 1 oz arugula
• ½ oz mint leaves
• ½ tsp oregano leaves
• Salt and pepper, as needed
• 10 grape tomatoes, cut diagonally in half
• ½ mini cucumber, thinly sliced

Croque Madame (per order):

• Butter, as needed
• 2 slices French baguette (1/2 in thick)
• 2 oz thinly sliced BelGioioso^® Artigiano Aged Balsamic & Cipolline Onion
• 4 oz thinly sliced jamon de Bayonne
• 2 eggs, fried
• ½ oz Herb Salad
• ¼ oz Champagne Vinaigrette
• 1 oz Italico™ Mornay Sauce

Directions

Italico™ Mornay Sauce:

1. Melt the butter in a medium, heavy saucepan over medium heat.
2. Add the onion and a pinch of salt and cook slowly for 2 to 3 minutes, until the onion is translucent and starting to brown. Stir constantly.
3. Sprinkle the flour over the onions and cook for 3 minutes, stirring constantly.
4. While stirring, add the milk and garlic and whisk until incorporated.
5. Bring the mixture to a gentle simmer and add the bay leaf, peppercorns and cloves while whisking. Cook for about 10 minutes, whisking occasionally.
6. Remove the pan from the heat and season the sauce with salt and pepper and the nutmeg.
7. Strain the sauce and whisk in the Italico™ cheese until it melts.

Champagne Vinaigrette:

1. Combine the vinegar, mustard, honey, shallot, garlic and lemon juice in a blender pitcher. Blend until smooth.
2. With the blender running, add the oil in a steady stream and blend until emulsified.
3. Season with salt and pepper.

Herb Salad:

1. In a small bowl, mix all the greens together. Season with salt and pepper.
2. Add the tomatoes and cucumbers and toss gently.

Croque Madame:

1. For each order: Butter one side of each baguette slice. Sear the bread on a flat top or in a cast-iron pan until it is toasted.
2. Divide the Artigiano Aged Balsamic & Cipolline Onion evenly between the two toasts. Broil to melt the cheese.
3. Place the ham on one bread slice. Layer the eggs on top.
4. Close the sandwich and top it with the Italico™ Mornay Sauce. Broil until caramelized.
5. Toss the Herb Salad with the Champagne Vinaigrette.
6. Plate the sandwich and serve the Herb Salad on the side.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley