Madame club sandwich

Ingredients

• 300 grustic bread
• 200 groast turkey breast
• 200 gGruyère
• 1pear tomato
• 2eggs
• 20 gbaby spinach
• 100 groasted peppers in oil
• 40 gbutter
• 80 gmayonnaise
• 1 tablespoonsmoked paprika

Instructions

1. 1

   Toast the bread

   Butter six slices of bread, each about 1.5 cm thick. Toast them in a hot non-stick frying pan for a couple of minutes, turning halfway through, then set aside.

2. 2

   Slice the fillings

   Cut the Gruyère into thin slices, then slice the tomato.

3. 3

   Mix the mayonnaise

   Stir the smoked paprika into the mayonnaise. Spread the mixture over the toasted bread and arrange some Gruyère and tomato on the first layer.

4. 4

   Build the first layer

   Add spinach leaves and the preserved roasted peppers, then cover with a second slice of bread.

5. 5

   Add more fillings

   Spread mayonnaise on the second slice, then add tomato and Gruyère.

6. 6

   Finish the sandwiches

   Add the turkey slices and spinach leaves, then close each sandwich with the final slice of bread.

7. 7

   Toast the sandwiches

   Melt a knob of butter in a non-stick frying pan over medium-low heat. Once the pan is hot, add the sandwiches and cook, covered, for about 3 minutes on one side.

8. 8

   Fry the eggs

   Turn the sandwiches and cook, still covered, for another 2 minutes. Set them aside, then fry the eggs in the same greased pan for a couple of minutes. Cut the two sandwiches in half and place the fried eggs on the halves.

What is a Madame club sandwich?

This is a stacked sandwich that combines the club sandwich’s layers with the egg-topped, cheese-rich idea of a croque madame. The recipe pairs turkey and vegetables with Gruyère, paprika mayonnaise and a fried egg.

Rustic bread gives the layers a sturdy base, while toasting the assembled sandwiches helps warm the cheese and bring the fillings together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 775 calories, 0g protein, 56g carbs, 44g fat.

The bread and tomato provide most of the carbohydrates, while butter, mayonnaise and Gruyère contribute much of the fat. Turkey, Gruyère and eggs supply protein. Serve a half sandwich with a generous green salad or extra vegetables to balance the plate.

The bread and cheese

Bread: Cut six slices about 1.5 cm thick so they can hold the fillings without collapsing. Toast them first in a hot pan, turning once, for a crisp surface.

Gruyère: Slice the cheese thinly so it fits neatly between the bread and warms through as the sandwiches cook.

Paprika mayonnaise

Mixing smoked paprika into the mayonnaise spreads its flavour evenly through the sauce. Apply it to the toasted bread as directed, keeping the layers neat enough to close easily.

Layering the fillings

First layer: Arrange the cheese and tomato, followed by spinach and roasted peppers, then close with the second slice.

Second layer: Add mayonnaise, tomato and cheese, followed by turkey and spinach. The final slice of bread keeps the stack together for pan-toasting.

Getting the toast right

Cook the assembled sandwiches over medium-low heat with the pan covered: about 3 minutes on the first side and 2 minutes after turning. The lid helps warm the centre while the bread browns.

Use a gentle heat so the outside does not darken too quickly before the cheese has had time to soften.

The egg finish

Fry the eggs in the butter left in the pan after the sandwiches are removed, cooking them for a couple of minutes. Place them on the sandwich halves just before serving.

Serving suggestions

Serve the sandwich halves while warm, when the toast is crisp and the cheese is softened. A simple green salad or lightly dressed leaves make a fresh accompaniment to the rich, layered filling.

Recipe notes & tips

• Cut the bread to an even 1.5 cm thickness so the slices toast at a similar rate.
• Slice the Gruyère and tomato thinly to make the stacked sandwich easier to close.
• Let excess oil drain from the roasted peppers before adding them to the bread.
• Keep the pan covered while toasting the assembled sandwiches to warm the filling.
• Fry the eggs in the same pan after removing the sandwiches, as directed.

Variations

• Extra greens: Add more baby spinach for a fresher, greener layer.
• Peppery sauce: Adjust the smoked paprika in the mayonnaise to suit your taste.
• Different cheese: Use another good-melting cheese in place of Gruyère.
• Pepper swap: Use roasted peppers with a different colour for a change in appearance.
• More tomato: Add extra thin slices of tomato to the filling.

Common mistakes to avoid

• Thick bread slices: They can make the sandwich unwieldy; keep them around 1.5 cm thick.
• High heat: The bread may brown before the centre warms; use medium-low heat for the assembled sandwiches.
• Overfilled layers: A tall stack is harder to turn; arrange the fillings in even layers.
• Uncovered pan: The filling may warm more slowly; keep the sandwiches covered while they toast.
• Cooking the eggs with the sandwiches: They are added at the end; set the sandwiches aside before frying the eggs.

How to store

For the best texture, serve the sandwiches freshly made. Refrigerate leftovers promptly in an airtight container and use within 1–2 days; reheat in a covered frying pan over low heat until warmed through, noting that the bread may soften.

Frequently asked questions