Croque Monsieur is a grilled ham and cheese sandwich. The Croque Monsieur is a meal so iconically, unbelievably French that it's one of the very first products of vocabulary that numerous hopeful linguists find out (trust the French to offer the cheese and ham toastie an expensive name and act they created it).
It cannot be rejected that at its finest a croque monsieur is a strong competitor for the world's finest cheese and ham sandwich.
As this is a sandwich, it makes good sense to begin with bread. In spite of its condition as an authentic French cliche, the Croque Monsieur is made with a definitely British-looking tin-baked loaf, soft, sweet pain de mie is the most typical option in the sandwich's house nation.
Gruyere is a firm, a little elastic mountain cheese with a somewhat sweet, nutty flavour. Most significantly for our functions, it melts superbly. Obviously, there is something that sets the croque apart from other excellent cheese and ham toasted sandwiches, specifically that it often comes to the table drowned in golden and bubbling bechamel sauce.
• 2 tsp Dijon mustard
• 80g/3oz grated Gruyère cheese
• 2 slices ham
• 30g/1½oz unsalted butter
2. Spread half a teaspoon of mustard over each piece of bread.
3. Top 2 of the pieces with half of the grated cheese followed by a piece of ham each, then done with the remaining cheese on top.
4. Sandwich together with the other 2 pieces of bread.
5. Heat the butter in a big fry pan up until lathering, then include the sandwiches and fry for 1-2 minutes on each side, or till golden-brown.
6. Transfer the sandwiches to a baking tray and place into the oven for 4-5 minutes, or up until the cheese has actually melted.
7. Place the sandwiches on a serving plate, slice each sandwich in half and serve instantly.
As this is a sandwich, it makes good sense to begin with bread. In spite of its condition as an authentic French cliche, the Croque Monsieur is made with a definitely British-looking tin-baked loaf, soft, sweet pain de mie is the most typical option in the sandwich's house nation.
Gruyere is a firm, a little elastic mountain cheese with a somewhat sweet, nutty flavour. Most significantly for our functions, it melts superbly. Obviously, there is something that sets the croque apart from other excellent cheese and ham toasted sandwiches, specifically that it often comes to the table drowned in golden and bubbling bechamel sauce.
Ingredients:
• 4 slices wholemeal bread• 2 tsp Dijon mustard
• 80g/3oz grated Gruyère cheese
• 2 slices ham
• 30g/1½oz unsalted butter
Directions:
1. Pre-heat the oven to 180C/350F/Gas 4.2. Spread half a teaspoon of mustard over each piece of bread.
3. Top 2 of the pieces with half of the grated cheese followed by a piece of ham each, then done with the remaining cheese on top.
4. Sandwich together with the other 2 pieces of bread.
5. Heat the butter in a big fry pan up until lathering, then include the sandwiches and fry for 1-2 minutes on each side, or till golden-brown.
6. Transfer the sandwiches to a baking tray and place into the oven for 4-5 minutes, or up until the cheese has actually melted.
7. Place the sandwiches on a serving plate, slice each sandwich in half and serve instantly.
1 comment:
This is serious swoonworthy food. There are no words for me to describe how in awe I am of your for thinking this dish up.
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