Croque Provencal Recipe

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon olive oil, 3/4 tsp herbes de Provence, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper in a bowl to coat evenly.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until golden and crisp outside and tender inside. Keep warm.

Warm 3 oz (about 90 ml) milk gently in a small saucepan until just warm (do not boil).

In a separate small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook 30–45 seconds to remove raw flavor, stirring constantly.

Gradually whisk the warm milk into the roux, a little at a time, whisking constantly to avoid lumps. Bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon (about 2–3 minutes).

Remove from heat. Season with 1/8 tsp freshly grated nutmeg, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm; if it thickens too much, whisk in a splash of milk to loosen.

Prepare the bread: spread 1 tbs softened butter evenly on the outside face of each challah slice (the sides that will contact the skillet). On the inside face of one slice, spread 1 tablespoon Dijon mustard.

Assemble: On the mustarded slice, layer Swiss cheese slice, baby spinach (1 cup, lightly packed), and tomato slices. Season tomato with a pinch of salt and a grind of pepper. Top with the second slice of challah, buttered side out.

Set up the egg dip: crack 1 large egg into a shallow bowl and beat lightly with a fork until yolk and white are combined. Season with a pinch of salt and pepper.

Heat a nonstick skillet over medium heat and add 1 teaspoon olive oil. Once shimmering, reduce heat to medium-low. Carefully dip the assembled sandwich, one face at a time, into the beaten egg—coat each interior bread face briefly (1–2 seconds) to pick up egg on the inside surfaces; do not oversoak to avoid collapse. Place the sandwich in the skillet, seam side down.

Cook the sandwich 3–4 minutes per side, pressing gently with a spatula, until the crust is deep golden and egg is cooked through. If the cheese hasn’t melted fully, cover the skillet for 1–2 minutes to steam and melt cheese.

Remove sandwich to a plate. Spoon 2–3 tablespoons warm béchamel over the top of the sandwich, allowing it to drip slightly down the sides. Optionally garnish with a light sprinkle of herbes de Provence or chopped fresh parsley.

Slice the sandwich in half on the diagonal and serve immediately alongside roasted potatoes. Offer the optional extra egg (poached or fried) on the side for an extra $2; if serving, top the sandwich halves with the egg or plate it next to the potatoes.