The Thanksgiving Leftovers Croque Madame.
I feel like every Black Friday needs a good sandwich.
And for 2014, this Thanksgiving Leftovers Croque Madame is that sandwich. I realize that as time goes on I may not be able to think up a new sandwich every year, but as of right now I still have a few good ideas. Yes!!
Which brings me to this sandwich. Clearly it’s insane.
I mean look at the thing. For one it’s huge (but really, shouldn’t every Thanksgiving sandwich be huge???!). Two, it’s dripping with cheesy gravy (yes, there is such a thing) and three, there is crispy prosciutto AND fried eggs. See, best Thanksgiving sandwich ever.
Ok so, let’s talk about your Thanksgiving. How was it? Was there any disaster stories? Did everyone’s turkey turn out awesome? Are you all still stuffed?
My Thanksgiving is currently still underway, since the house is packed (everyone’s here), but you guys, my fried turkeys never happened! Due to a Thanksgiving miracle, the oven guy and his wife decided to play angels and go out of their way to stop by and fix my oven. For some reason, they decided that before they left to head out of town to visit relatives in Nebraska they needed to stop and take care of my oven. Thank God!! I was so nervous about doing the turkey, and then so happy to have an excuse not to have to cook them. I will have to tell you all about it once the house is semi calmed, but as of right now there are people talking a million miles a minute in the next room over and it is nearly impossible to focus.
Sooo. These sandwiches. Oh my gosh, they are killer. If you liked last years waffles, than you have to try these sandwiches. They are kind of one upping the waffles.
It’s all about the cheese sauce. It’s a mix of gravy, milk and Gruyère and yes, it’s sin worthy. But as of yesterday, diets went out the door until January first in my book. Smart thinking on my part if I do say so myself.
If you have ever had a classic french croque madame than you know this has to be good. I basically just added on to that sandwich only I used turkey, crispy prosciutto (because I am obsessed!) and croissants. Oh right, and mashed potatoes, gravy, cranberry sauce and even a little leftover roasted brussels sprouts.
FYI, croissants are the way to go when it comes to any sandwich. The flakey layers are to die for.
I also made a french toast version too. It’s so messy which is why I made it optional, but if you don’t mind a little mess than you really should try it. It just sort of adds a little extra specialness. Not that this needs any more specialness, but still, the caramelized french toast version is good.
And now I need to go find some pie because I made three yesterday and the last slice of chocolate pecan is calling my name.
The Thanksgiving Leftovers Croque Madame.
- 1 cup leftover gravy or 1 cup milk
- 1/2 cup milk
- pinch of nutmeg
- 12 ounces gruyere cheese shredded + divided
- 1/2 cup parmesan cheese grated
- 4 croissants halved, or your favorite bread
- 4 tablespoons dijon mustard
- 8 slices fried or baked crispy prosciutto
- leftover turkey enough for 4 sandwiches
- leftover mashed potatoes enough for 4 sandwiches
- leftover cranberry sauce enough for 4 sandwiches
- leftover roasted brussels sprouts or other veggies finely chopped
- 4 fried eggs
- crispy sage for topping (optional)
For the French Toast Version
- 1 tablespoon brown sugar
- 1 cup milk I used coconut milk
- 3 eggs
- Add the gravy and milk to a small sauce pot and bring to a boil. Add a pinch of nutmeg. Remove from the heat and stir in 6 ounces of shredded gruyere cheese and the parmesan cheese, stir until melted and smooth.
- Preheat the the oven to 425 degrees F. Place the 4 bottom halves of the croissants on a parchment paper-lined baking sheet, and spread with 1 tablespoon mustard over each. Top with a thin layer of roasted brussels sprouts (or whatever veggies you have) and then spread on a layer of mashed potatoes. Drizzle the cheese sauce over the mashed potatoes. Top with turkey, cranberry sauce and then 2 slices crispy prosciutto. Add the top halve of the croissant and gently push down. Drizzle the top of the bread with more cheese sauce and then add the remaining Gruyère. Bake until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
- Meanwhile, heat butter in a large skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, and serve hot with fresh salt + pepper and a few fried sage leaves. If there is any cheese sauce leftover, drizzle that overtop as well. Grab your forks and knives!
To make the French Toast Version
- Assemble the sandwich as directed above, leaving off the final drizzle of cheese sauce and cheese. Whisk the brown sugar, eggs and milk in a shallow bowl.
- Heat a skillet over medium heat and add a pat of butter. Carefully dip the sandwiches through the egg mixture and place on the hot pan. Cook for 2 to 4 minutes per side or until lightly golden and caramelized. Remove from the skillet and place on a parchment lined baking sheet. Drizzle the top of the bread with more cheese sauce and then add the remaining Gruyère. Bake until cheese sauce is bubbling and evenly browned, about 3–4 minutes. Fry the eggs as directed above. Place an egg on top of each sandwich, and serve hot with fresh salt + pepper and a few fried sage leaves. If there is any cheese sauce leftover, drizzle that overtop as well. Grab your forks and knives!
What are you doing with your leftovers today???