This week, Serious Eats posted my “A Sandwich a Day” feature about the Croque Madame at La Farm Bakery in Cary, NC. An excerpt:
It’s served on toasted La Farm Bread–their signature light sourdough made in a three-day process–with ham, imported gruyère, homemade Mornay sauce, and fresh chopped chives. In case that’s not decadent enough, the sandwich is topped with a mozzarella-provolone blend as well as two fried eggs.
Naturally, this is a knife-and-fork affair, as the egg yolks ooze out beautifully into the chewy, buttery bread. The flavors are well-balanced, with the meat mingling well with the melted cheese. If you’re looking to green up the croque madam, you can add sautéed spinach for under a dollar. At lunch, there’s a “petite salade” with housemade champagne vinaigrette to counter the intensity of the sandwich, while at breakfast the croque madame comes with fruit.
For more information, check out the Serious Eats story, here.