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Dinde Madame Avec Pan De Miga Recipe

croque madam sandwich
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Take brunch outside and griddle up the Dinde Madame, a unique twist on the classic Croque Madame, featuring turkey instead of ham and spinach becamel.
Your favorite Cote de Rhone
Course:
Brunch
,
Dinner
,
Lunch
,
Main Course
Cuisine:
fusion
difficulty scale

Makes:

2 stacked sandiches
Servings: 2 people

Takes:

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Equipment

  • 1 Griddle

Ingredients

Béchamel/Mornay Sauce

  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1/2 cup shredded gruyere cheese
  • 1/4 teaspoon Morton Coarse Kosher Salt (more or less to taste)
  • 1/4 teaspoon finely ground white pepper (more or less to taste)
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cooked chopped spinach

The Sandwich

  • 3 tablespoons unsalted butter
  • 4 slices Pan de Miga bread (alternatively, you can use thinly sliced white bread with crusts removed)
  • 1 tablespoon Dijon mustard (divided)
  • 6 ounces turkey, thinly sliced and divided
  • 1/2 cup shredded gruyere cheese
  • 2 eggs
Notes:
About the béchamel: You can make the béchamel and the spinach the day before. Divide the béchamel and add cooked chopped spinach into one of the portions.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Cook fresh spinach and chop or you can also cook frozen spinach per package directions
  • Béchamel: Preheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk, salt, pepper, and nutmeg, and whisk constantly until mixture thickens. Remove from the heat. Add half the cheese to the sauce and stir to melt. Divide the béchamel in two portions and add the cooked chopped spinach into one of the portions of béchamel.
  • Sandwiches: Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with turkey.
  • Divide half of the first divided portion of bechamel between the remaining two bread slices and top with remaining cheese. Close the sandwiches.
  • Set up: Preheat griddle to medium or medium high heat depending on how hot your griddle runs
  • Cook: Melt two tablespoons butter onto the griddle on medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is melted. Remove from the griddle and place on a baking sheet. Keep the griddle warm.Top sandwiches with half of one of the portions of bechamel, and place under a broiler until bubbly (watch carefully - this happens quickly). Once ready, remove from the broiler and let the sandwich rest while you cook the eggs so the cheese can set up a little bit. Melt one tablespoon of butter on the griddle and cooks eggs sunny side up.
  • Build: Cut the sandwich in half. Add some of the warm béchamel sauce to one half of the sandwich and place an egg on top of it. Carefully place the second sandwich on top of the first sandwich and add the béchamel sauce with the spinach on top of that, and the other egg. Serve immediately.