This sandwich (like my pork torta) is inspired by a favorite sandwich at "the fancy sandwich shop" aka. Mike and Patty's in Boston. They make what they call a breakfast sandwich, and what I call an anytime sandwich. It's called the green madame, which is kind of an open faced croque madame, with sautéed greens layered in. <br />I decided to try out the idea with some spring alliums; roasted, rather than sautéed, because I thought it would give them some nice, crispy charred bits (it does). I wanted to use ramps, but they are not in our market yet, so I wound up using some green garlic. What's nice about this is that you really could use almost any spring allium (spring garlic, spring onions, slim young leeks, ramps), and I'm sure it would be tasty with any of them. Stinky, creamy gruyere sauce looooves soft, slumping mounds of roasted alliums, and the egg on top does what an egg on top always does: Makes it perfect. If you'd like, you can slip a piece of good ham into your sandwich too, which will make it closer to a classic croque madame, but I found I liked it better without. The garlic should be in charge.

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