Turkey-Pastrami Croque-Madame Casserole

turkey-pastrami croque-madame casserole served in white dish
Photo: Lennart Weibull
Prep Time:
30 mins
Total Time:
40 mins

Sunny-side-up eggs shine atop this cheesy casserole recipe inspired by the classic French sandwich. We used turkey pastrami, but you can of course go traditional and sub in ham.


  • 1 loaf ciabatta (1 pound), split horizontally

  • 4 tablespoons unsalted butter

  • 3 tablespoons unbleached all-purpose flour

  • 2 cups whole milk

  • 1 tablespoon Dijon mustard

  • 6 ounces Gruyere, shredded (1 ¾ cups)

  • Kosher salt and freshly ground pepper

  • 8 ounces sliced turkey pastrami

  • 4 large eggs

  • Chopped fresh chives, for serving (optional)


  1. Preheat oven to 450 degrees. Trim ends of bread so it fits in a 9-by-13-inch baking dish, then toast directly on oven rack until crisp, 8 to 10 minutes. Melt 3 tablespoons butter in a saucepan over medium-high heat. Add flour; cook, whisking, until golden, 2 minutes. Whisk in milk. Boil, still whisking, until thickened, 2 minutes. Remove from heat. Whisk in Dijon, 1 cup cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread 3/4 cup cheese sauce evenly in bottom of dish. Nestle bread into sauce, cut-side up. Top with pastrami and remaining cheese sauce. Sprinkle with remaining 3/4 cup cheese.

  2. Bake until bubbly and browned in places, 15 to 18 minutes. Fry eggs in remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat until whites are set but yolks are still runny, 2 to 3 minutes. Top toasts with eggs; sprinkle with chives and serve.

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