The Best Cheeses For A Croque Monsieur

The classic French Croque Monsieur is a hot sandwich made with ham and cheese. The word croque is French for crunch, so the name of the dish roughly translates to mister crunchy. The sandwich is traditionally made with baked or boiled ham and sliced Gruyère 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 pan. Some brasseries also add béchamel sauce.

The best type of bread for a croque monsieur

The croque monsieur is a classic French sandwich, featuring ham, cheese, and béchamel sauce. But what type of bread is best for this delicious dish?

The traditional choice is a crusty boule or pain de campagne, which provides a crispy texture that holds up well to the béchamel sauce. The bread is also thick enough to support the weight of the toppings without becoming soggy. However, some people prefer to use softer bread, such as brioche or pain de mie, for a more tender bite. These softer breads may not hold up as well to the weight of the toppings, but they offer a different texture that some people prefer.

When choosing a bread for your croque monsieur, it's important to consider the balance of textures and flavours. You want a bread that is sturdy enough to hold the toppings without becoming soggy, but also soft enough to bite into easily. Some people also like to grill or toast the bread before assembling the sandwich, which can add a nice crispy texture to the finished dish.

Ultimately, the best type of bread for a croque monsieur is a matter of personal preference. If you want to stick to tradition, go for a crusty boule or pain de campagne. But if you prefer a softer, more tender sandwich, brioche or pain de mie are also good options.

How to make béchamel sauce

A croque monsieur is a French sandwich made with ham and cheese, traditionally gruyere, and sometimes béchamel sauce. Here is a detailed recipe for making béchamel sauce, which can be made ahead of time and stored for up to a week.

First, melt butter in a medium saucepan over medium heat. The amount of butter used can vary, but a typical recipe calls for about 1/4 cup (or 1 ounce) of unsalted butter.

Next, whisk in flour. The amount of flour can also vary, but a good starting point is to use equal parts flour and butter, so 1/4 cup. Cook this mixture, stirring constantly, for about 2-3 minutes. Do not let the mixture brown. You are creating a roux, which will thicken your sauce.

Now, gradually add milk and whisk until smooth. You will need around 1 1/2 cups of milk, and it is important to add it slowly and stir constantly to avoid lumps. Continue cooking and stirring until the sauce thickens.

At this point, you can season the sauce with salt and pepper to taste. You can also add a dash of ground nutmeg and a pinch of white pepper if desired. Remove the sauce from the heat and whisk in a small amount of Dijon mustard, about 1/4 teaspoon.

Your béchamel sauce is now ready to use! If you are making it ahead of time, allow it to cool, then cover the surface directly with plastic wrap and chill. When you are ready to assemble your croque monsieur, spread a thin layer of béchamel on each slice of bread before adding the ham and cheese.

How to assemble the sandwich

To assemble a croque monsieur, you'll need to start by making a béchamel sauce. To do this, melt butter in a saucepan, then whisk in flour and cook for a few minutes. Next, gradually add milk, stirring continuously until the mixture is smooth. Season with salt and pepper, then remove from the heat and whisk in mustard and nutmeg.

Now it's time to assemble the sandwich. Spread a layer of béchamel sauce on each slice of bread, then add a slice of ham and a sprinkle of cheese to half of the slices. Top these with another slice of bread, making sure the béchamel is facing up. Sprinkle the top layer of bread with more cheese, then bake until the bread is toasted and the cheese is melted and bubbly.

For an extra touch of flavour, brush the bread slices with melted butter before assembling the sandwich. You can also add a thin layer of Dijon mustard to each slice of bread before spreading on the béchamel sauce.

If you're feeling adventurous, try adding some sliced potatoes, Reblochon cheese, or even a poached or fried egg on top to create a croque madame!

How to cook the sandwich

A Croque Monsieur is a French sandwich made with ham and cheese. It 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.

Ingredients:

• Butter
• Flour
• Milk
• Salt and pepper
• Mustard
• Nutmeg
• White sandwich bread
• Ham
• Gruyere cheese
• Parmesan cheese

Steps:

• Make the béchamel sauce: Melt butter in a saucepan. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until the sauce is thickened. Season with salt and pepper, and remove from heat. Whisk in mustard and nutmeg.
• Assemble the sandwich: Spread a thin layer of béchamel sauce on each slice of bread. On half of the slices, add a layer of ham and a sprinkle of cheese. Top with another slice of bread, making sure the béchamel side is facing up.
• Finishing touches: Sprinkle the top layer of bread with more parmesan and gruyere cheese.
• Bake: Place the sandwiches in the oven and bake until the bread is toasted and the cheese is melted and bubbly.

Tips:

• Quality ingredients matter, especially fresh cheeses and good-quality ham.
• You can make the béchamel sauce ahead of time to save on prep time.
• For a Croque Madame, fry an egg (sunny-side up) and place it on top of the sandwich.

Enjoy your delicious Croque Monsieur!

The history of the croque monsieur

The croque monsieur is a French staple and can be found on most French bistro or cafe menus. The name comes from the French "croquer", meaning "to bite", and "monsieur", meaning "mister". It is, literally, a gentleman's sandwich.

The first literary reference to the croque monsieur is in Proust's In Search of Lost Time, from 1918, but it had featured on menus in Paris as early as 1910. It is made with simple ingredients found in any French home: bread, cheese and ham. The bread is usually a sweeter variety, similar to brioche, called "pain de mie". The cheese is typically Gruyère or Emmental, although Comté is also used. The sandwich is often baked or fried, so the cheese melts and the bread becomes crusty. Sometimes, restaurants add a béchamel sauce for added flavour.

There are several origin stories for the croque monsieur. One story goes that a group of French workmen had packed ham and cheese sandwiches in tins for lunch, and left them. When they returned, they realised that they had left the sandwiches on a radiator, but instead of being upset, they found they had hot, gooey ham-and-cheese sandwiches. Another story, set in 1910, tells of a brasserie on the Boulevard des Capucines, which ran out of baguettes. The resourceful chef used pain de mie instead, and put the sandwiches in the oven to crisp them up. The name is said to have come from a customer asking about the meat, to which the chef gestured to the local butcher, saying, "C'est la viande de monsieur" ("It's that guy's meat!")".

The croque monsieur has evolved over the last century. The most popular incarnation today starts with Gruyère and thin slices of ham between two slices of buttered bread, grilled until crispy. It is then topped with béchamel sauce and grated cheese, and broiled for a few minutes.

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