The Thanksgiving Leftovers Croque Madame.
The ultimate croque monsieur sandwich
Servings: 4 Sandwiches
- 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
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!
Calories: 900kcal | Carbohydrates: 60g | Protein: 74g | Fat: 66g | Saturated Fat: 33g | Cholesterol: 527mg | Sodium: 1389mg | Potassium: 1113mg | Fiber: 5g | Sugar: 22g | Vitamin A: 2085IU | Vitamin C: 31.3mg | Calcium: 1235mg | Iron: 7.5mg