From the Chef: "All my happiest moments are centered around cooking, food and being with family. I love how it brings people together, food has a language of its own. And who doesn't love a geeked out, super bad-ass French gilled cheese... it's ooey and gooey!" Chef Jeremy Ashby was the featured Chef for the March Dinner Series | Euro Tour 2016
2 pieces of Corn & Rye leavened bread
Slices of local Country Ham (as many as desired)
Bourbon Mustard (we like the spread from Wallace Station)
Kentucky White Cheddar Mornay Sauce (recipe below)
1 local, farm fresh egg
Greens for garnish (parsley, sprouts, etc)
Mornay Cheese Sauce - melt 2 1/2 tablespoons of butter in a medium saucepan. Add three tablespoons of flour and stir constantly until the roux is yellow and frothy. Slowly whisk in 2 cups of warm milk, continue to whisk until the sauce thickens and comes to a boil. Reduce the sauce to a simmer and season with 1/4 teaspoon salt, 1/8 teaspoon white pepper, and a pinch of nutmeg, let this simmer for 2-3 minutes. Then stir in 2 ounces of grated local cheese (of your desire). [If the sauce seems a little thick, stir in a little more milk]
Sandwich - In between two slices of bread, spread Bourbon Mustard and layer Country Ham to preference. Cover with Mornay Cheese Sauce, and top with fried egg. Sprinkle truffles and pickles, add greens for a garnish.
Foodie Tip: Croque Madame is French for Hot Ham & Cheese.