Sandwich
- 20 slices of thick white bread
- 20 British Lion eggs
- 20 honey roast ham slices
- 2 red onions
- 150g grated mature cheddar
- 150g Gruyère cheese
- 50g butter (soft)
Martin McKee's croque madame
Martin McKee's croque madame
20 min
Martin McKee's delicious croque madame
Ingredients
Béchamel sauce
- 90g butter (unsalted)
- 90g plain flour
- 1/4 tsp English mustard
- 100g milk powder
- 900ml whole milk
- 50g grated parmesan
Method
1. To make the Béchamel, fortify the milk with milk powder in a pan. In a separate pan, combine the melted butter with flour. Slowly incorporate the butter on a medium heat until it’s smooth. Add the Parmesan, mustard and salt and pepper.
2. To make the sandwich, spread each slice of bread with the Béchamel before adding some ham, red onion, Gruyère cheese, cheddar and pepper.
3. Spread the top slice of bread with butter. Heat a pan on a medium heat and place the sandwich butter side down with a little extra butter and fry on each side.
4. Remove from the heat, top with more Béchamel and cheese and place in the oven to finish cooking at 170°C for 3 – 4 minutes (fan oven).
5. Remove the fried sandwich and top with a sunny side up British Lion egg.
6. Serve with a fresh tossed mixed salad with red onion, mixed peppers, tomatoes, cucumber, radish and carrot.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
