Croque Madame Californienne
- 20m Prep Time
- 20m Cook Time
- 45m Ready In
A lighter version of the classic French baked sandwich, featuring fresh tomatoes, basil, and Gruyère cheese. Perfect for summer with a side salad or as an appetizer.
Ingredients
- 12 French bread slices ½ inch thick
- 1/2 lb Gruyère or Jarlsberg cheese grated, divided
- 0.5 large sweet onion sliced paper-thin
- 3 large tomatoes halved, seeded, and sliced ¼ inch thick
- 1 clove garlic sliced paper-thin
- 1/2 cup fresh basil leaves torn
- 1 tbsp extra virgin olive oil
- 1 tbsp capers
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 85 mg
- Iron: 2.95 mg
- Magnesium: 35.2 mg
- Phosphorus: 117 mg
- Potassium: 355 mg
- Zinc: 1.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp extra virgin olive oil
- 1 tbsp capers
Prepare
- 12 French bread slices, ½ inch thick
- 1/2 lb Gruyère or Jarlsberg cheese, grated, divided
- 0.5 large sweet onion, sliced paper-thin
- 3 large tomatoes, halved, seeded, and sliced ¼ inch thick
- 1 clove garlic, sliced paper-thin
- 1/2 cup fresh basil leaves, torn
Let's Cook
-
Step 1.
Preheat the oven to 400°F. Lightly oil an 8-inch square baking dish.
-
Step 2.
Arrange the bread slices in a single layer to cover the bottom of the dish. Sprinkle half of the grated Gruyère or Jarlsberg cheese evenly over the bread.
-
Step 3.
Layer the paper-thin onion slices over the cheese, then arrange the tomato slices over the onions. Scatter the paper-thin garlic slices over the tomatoes, and evenly sprinkle the torn basil leaves over the garlic.
-
Step 4.
Drizzle the olive oil lightly over the top. Sprinkle the remaining cheese on top, leaving a few openings to let the tomatoes show. Sprinkle the capers over the cheese layer.
-
Step 5.
Bake uncovered for 15 minutes. Then turn the oven to broil and broil for 2 to 3 minutes, until the cheese is browned and bubbly.
-
Step 6.
Let the sandwich stand for 5 to 10 minutes before serving.