One of my favorite french dishes is the Croque Madame, on the flip side my favorite sandwich is a Cuban Sandwich. So it was only logical that I would bring both of my favorite things and morph it into this Cuban Madamn! It has everything I love about the Cuban sandwich and the bechamel sauce and egg is what I love about the croque madame. This is a really easy dish to put together, the only thing that takes time is the bechamel sauce. I also recommend using the Cuban bread, I am not sure what other bread you could use to mimic that texture. Be sure to leave the egg on top kind of runny, so that you get that burst yolk over top. Yum! Hasta la proxima!
Lets begin shall we, we start with two cuban rolls split in half.
Then add your yellow mustard on both sides of the bread.
Now add your sliced swiss cheese.
Here’s where I changed it up, I added roast beef and ham to one roll and ham and turkey to the other. I didn’t have roast pork which is what is traditionally used in a cuban sandwich. Finish it off with your sliced pickles.
Then start warming up your grill pan over medium heat, I have a cast iron one that has a press. You could just use a regular non stick pan and press it down with a plate. Once it is warm add your sandwiches and press it down with the press.
While you are pressing your sandwiches, start heating a medium skillet over medium heat and begin to melt your butter. I used this recipe from the NY Times for the bechamel sauce. Then add in your flour and cook it for about 2 to 3 minutes.
Next add in your milk, while whisking the whole time. Cook for another 2 to 3 minutes until the sauce begins to thicken.
Add in your salt, pepper and cheese. Stir until combined and it resembles a thick gravy.
Remove from heat and set aside. Keep an eye out for your sandwiches, you don’t want them to burn! When you see they are golden brown and toasty on one side, flip it over to the other side and continue pressing it down.
Over medium high heat add a little butter to your skillet and crack two eggs. I like my yolk runny, so I cook the crap out of the egg to get some crispy edges and then flip it over quickly and then remove it from the pan.
This is how we build this baby, sandwich on the bottom, becahmel sauce over the sandwich and then you put your egg over top.
That’s it, look at that runny gooey egg! It is the perfect compliment to the crunchy sandwich and silky sauce. Enjoy!
- Deli meat ham, roast beef, turkey (use whatever you like)
- Deli swiss cheese (or whatever cheese you like)
- yellow mustard
- dill pickles (those are my favorite)
- 2 Cuban rolls
Bechamel sauce From NY Times
- 2 tbs butter
- 1 tbs flour
- 2/3 c milk
- 1/4 c mozzarella
2 fried eggs
- Cut each Cuban roll in half and spread with mustard on each side, lay slices of ham, turkey or roast beef (or deli meat of choice) on top of each, and top each with a slice of cheese. Top each with the other half of the Cuban roll.
- Preheat a cast-iron skillet on top of the stove for about 5 minutes, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again.
- For the bechamel sauce: in a small saucepan over medium heat, melt 2 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth and then add in your cheese. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and lots of pepper.
- Now over medium heat cook your fried egg, I like to leave my yolks runny.
- Then assemble, sandwich on the bottom, bechamel sauce on top of the sandwich and egg on top. Enjoy!