There are many different types of variations of this sandwich. The most well known variation would be the the Croque-Madame, which is the same sandwich, just with a poached or fried egg on top. Other variations include:
Croque Provencal - with tomato
Croque Auvergnat - Bleu d'Auvergne cheese
Croque Gagnet - with Gouda and andouille sausage
Croque Norvegien - with smoked ham instead of ham
Croque Tartiflette - with sliced potatoes and Reblochon Cheese
Croque Bolognese/Croque Boum-Boum - With Bolognese sauce
Croque Senor - with tomato salsa
Croque Hawaiian - with a slice of Pineapple
and lastly (but, yes, least)
Croque McDo - the McDonald's version of hte sandwich that is sold throughout France.
I opted to make the most traditional sandwich without too many bells and whistles on it. Mainly, to find out Husband's true feelings on a sandwich I ate many of while in France back in 1995.
Croque-Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
This called to have it under the brioler for 3 - 5 mins. 2-3 minutes was fine for mine, but I noticed that AFTER I cooked it up. I saved it and the sauce just bubbled so I scrapped off the burnt part.
I will give the taste review on Monday with the other contestant in this competition.
Yes, this is a LOT of work for a sandwich. But that is why French food is held at such a higher level. Even their sandwiches take 3 times the amount of work that most American Dishes might. Save a Monte Cristo. Which, I'm just saying, I am totally gonna make soon thanks to making this sandwich.
Let see how this French delicacy (not really delicate at all though) holds up against my favorite flavors: Balsamic Spinach, Tomato, Egg, and Cheese Sanddwich!
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
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| Croque looks funny before oven time. |
This called to have it under the brioler for 3 - 5 mins. 2-3 minutes was fine for mine, but I noticed that AFTER I cooked it up. I saved it and the sauce just bubbled so I scrapped off the burnt part.
I will give the taste review on Monday with the other contestant in this competition.
Yes, this is a LOT of work for a sandwich. But that is why French food is held at such a higher level. Even their sandwiches take 3 times the amount of work that most American Dishes might. Save a Monte Cristo. Which, I'm just saying, I am totally gonna make soon thanks to making this sandwich.
Let see how this French delicacy (not really delicate at all though) holds up against my favorite flavors: Balsamic Spinach, Tomato, Egg, and Cheese Sanddwich!
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