Sandwiches don’t get much more classically French than the Croque Madame. But why until that trip to Paris to enjoy its flavors? This unique open-faced version of the sandwich delivers all of the flavors you’d expect with an intriguing presentation.
Calories: 340 Fat: 13 g, Cholesterol: 235 mg, Sodium: 430 mg, Carbohydrate: 26 g, Sugar: 7 g, Fiber: 5 g, Protein: 35 g
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup fat-free milk
- ¼ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- Pinch of nutmeg
- 1 cup packed baby spinach
- 4 slices hearty whole grain bread
- 8 slices no-salt-added oven roasted deli turkey
- 2 slices reduced-fat Swiss cheese
- 4 eggs
- 2 cups arugula
- 1 tablespoon balsamic vinegar
- Preheat your oven to a broil. Coat a baking sheet with cooking spray, and then set aside.
- Add the olive oil to a saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk while whisking. Add the pepper, the Dijon mustard, and the nutmeg. Bring to a boil, and then reduce to a simmer for 3 minutes. Add the baby spinach and then cook for about 3 minutes, until the spinach is wilted.
- Lightly toast the whole grain bread. Lay the slices on the prepped baking sheet. Top each slice of bread with 2 turkey slices, 1/3 cup of hot spinach cream sauce, and ½ slice of cheese. Place under your broiler for 3 to 4 minutes or until the cheese melts and starts to brown lightly.
- Coat a nonstick saute pan with cooking spray. Fry the eggs on each side until the yolk is just set or it reaches an internal temperature of 145 degrees Fahrenheit.
- Remove the bread slices from the broiler. Top with a fried egg.
- Toss the arugula with the balsamic vinegar in a bowl. Put ½ cup of dressed arugula on the top of each sandwich.
You can also make this open-faced sandwich with wheat bread instead of whole grain slices.