Croqu'sandwich

Product Information

At this point you can continue with the recipe, store in an airtight container or freeze until ready to use (if doing the latter, reheat the buns in the oven for a few minutes before cooling and filling). There are references to the dish before the end of the 19th century. In 1891, La Revue athlétique mentions them: A croque monsieur ( French pronunciation: [kʁɔk məsjø]) is a hot sandwich made with ham and cheese. The name comes from the French words croque ("crunch") and monsieur ("gentleman"). Turn up the oven to 200°C fan/gas 7 and line a baking tray with foil or compostable baking paper. Next, heat the grill, butter the bread on one side and toast it buttered-side up until golden.

Variants of the sandwich with substitutions or additional ingredients are given names modeled on the original croque-monsieur, for example:

Remove from the heat, add the flour and beat into a paste. Beat in the eggs, one by one, till smooth and combined. La savoureuse histoire du «croque-monsieur»". Le Figaro (in French). 4 April 2019 . Retrieved 24 September 2023. If you’re curious about some of the other variations, you may find it interesting that Jamie Olivier adds Dijon mustard to his béchamel sauce and uses turkey instead of ham and Julia Child used mozzarella instead of Gruyere (you can read about it here). But if you choose to go a little heavier you can always serve it with something like a Potato Salad or a Rice Salad. A croque monsieur is traditionally made with baked or boiled ham and sliced cheese between slices of pain de mie, topped with grated cheese and lightly salted and peppered, and then baked in an oven or fried in a frying pan. The bread may optionally be browned by grilling after being dipped in beaten egg. Traditionally Gruyère is used, but sometimes Comté or Emmental cheese as well. Some brasseries also add béchamel sauce.

Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches. Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift and stir in the flour until the mixture comes away from the sides and forms a ball. Beat for 30 seconds, then set aside to cool.

Or, how about...?

It’s important to use really good quality ingredients for this recipe, as the recipe is short & hard to hide an inferior ingredient with seasoning. Obviously, we are now a few weeks away from Easter (at the time I publish this recipe) and I think that this is a really good recipe to pin if you’re also giving some thought about your leftover ham. It would work fantastic in this recipe. If you want to see how to make a classic béchamel, I put a tutorial in this recipe for Pan-Seared Ribeye with Mahon Menorca and Pepper Cheese Sauce. The béchamel is a base for this sauce. You just substitute Gruyere cheese, instead of Menorca, and add some nutmeg, and less pepper. So what should be included in Classic Croque Monsieur? To make the caramel, place the sugar in a heavy-bottomed saucepan over a medium heat. Heat until 154C when all the sugar will have dissolved and caramelised. (Move the saucepan around if it looks like one edge is darkening before the other and use a brush dipped in water to wipe away any crystals that form on the sides.)