Recipe

Asian Style Croque Madame with Bold Ichiban Teriyaki_® Chicken

Name: Asian Style Croque Madame with Bold Ichiban Teriyaki® Chicken
Yield: 4
Ingredients: Header: Croque Madame; 8 slices Boar's Head Bold® Ichiban Teriyaki® Style Chicken Breast; 4 slices Boar's Head Fontina Cheese; 8 slices Boar's Head Virginia Ham; 4 slices Italian bread (lightly toasted); 4 tbsp Butter (softened); 2 tsp Garlic powder; 4 oz Fresh spinach; 2 Red tomato (slices); 0.25 cup Mornay sauce; 4 Soft poached egg; 1 cup Boar's Head Mayonnaise; 2 tbsp Sriracha; Header (Mornay Sauce); 1.5 tbsp All-purpose flour; 1.5 tbsp Butter; 1.5 cups Whole milk (warm); 0.5 cup Boar's Head Havarti Cheese (grated); Nutmeg (to taste); Cayenne pepper (to taste); Salt & pepper (to taste)

Serves

Ingredients

Header: Croque Madame

8slices

Boar's Head Bold_® Ichiban Teriyaki_® Style Chicken Breast

4slices

Boar's Head Fontina Cheese

8slices

Boar's Head Virginia Ham

4slices

Italian bread, lightly toasted

4tbsp

Butter, softened

2tsp

Garlic powder

4oz

Fresh spinach

Red tomato, slices

¼cup

Mornay sauce

Soft poached egg

1cup

Boar's Head Mayonnaise

2tbsp

Sriracha

Header, Mornay Sauce

1½tbsp

All-purpose flour

1½tbsp

Butter

1½cups

Whole milk, warm

½cup

Boar's Head Havarti Cheese, grated

Nutmeg, to taste

Cayenne pepper, to taste

Salt & pepper, to taste

Instructions

01Header: Croque Madame
02To assemble the Croque Madame, lay the 4 slices of Italian bread on a flat, clean surface. Spread 1 tbsp of soft butter on each slide of bread, followed by ½ tsp garlic powder.
03In the following order, place ingredients on the slices of bread: 1 slice of Boar's Head Fontina Cheese, 1 oz spinach, 2 slices tomatoes, 2 slices of Bold Ichiban Teriyaki_® Style Chicken, 2 slices of Boar's Head Virginia Ham, ¼ cup of the Mornay Sauce and 1 poached egg.
04Combine the mayonnaise with the Sriricha sauce, adding more or less Sriracha depending on preference. Top each sandwich with ¼ cup of the spicy mayonnaise mixture.
05Toast in a toaster oven or under a broiler until cheese and sauce is melted and brown.
06Header: Mornay Sauce
07Prepare a roux in a small sauté pan over medium heat, by combining the flour and butter until a smooth paste is formed. Whisk roux with the warm milk, until combined.
08Add the grated Boar's Head Havarti cheese and continue to whisk until there is no longer a flour taste.
09Season to taste with nutmeg, cayenne pepper, salt and pepper. Remove from heat and keep warm until ready to use.