Croque Monsieur

If you're a fan of French cuisine, then you've probably heard of the legendary croque monsieur. Originating from the heart of Paris in 1901, this iconic sandwich has become a staple in brasseries and bistros around the world. And today, I'm thrilled to share with you the secrets behind creating the perfect croque monsieur at home. To get started, you'll need a few key ingredients that define the essence of this classic sandwich. First and foremost, we have the jambon, also known as French ham, which adds a savory and flavorful element to each bite. Next, we have the Gruyere cheese, with its rich and nutty taste, creating a perfect pairing with the ham. And finally, we have the pain de mie, a soft and fluffy bread that provides the ideal texture for this mouthwatering creation. Traditionally, a croque monsieur consists of jambon and Gruyere cheese pressed between two slices of pain de mie. However, to take it up a notch, you can also fill and top the sandwich with a luscious béchamel or mornay sauce. This creamy addition elevates the flavors and takes the crunch sir to a whole new level of deliciousness. And for those who are looking to go the extra mile, I'll also be showcasing a special variation called the Croque Madame, where a sunny-side-up egg is delicately placed on top of the croque monsieur. The combination of gooey cheese, savory ham, and a perfectly cooked egg is simply divine. The bonus? a delectable panini made with focaccia and brie cheese.

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Since 1901

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Bechamel/Mornay Sauce

In a medium size saucepan, heat up milk on low. Meanwhile, in the second saucepan or saucier, make a roux. Melt butter and swirl in flour. Cook for a couple of minutes on medium heat. Turn off the heat and let cool. When roux is at room temperature, bring milk to a boil and pour it into the roux. Bring to boil and cook for 2 mins. Add cream and bring to aboil. Turn off the heat. Add the egg yolks and whisk swiftly. Add cheeses and mix until melted. Reheat sauce if cheese is not completely melted. Season mornay to taste with nutmeg, salt and ground black pepper. Transfer mornay to a frozen tray lined with plastic wrap. Cover with a sheet of plastic film in contact – let cool completely. Mornay sauce can be made in advance and kept refrigerated for up to 3 days. Avoid freezer.

Montage

Cut focaccia bread into ≈4X4-inch/10 cm squares and split in half horizontally. Spread a thin layer of mustard on one side of bread. Spread some mornay sauce, add gruyere, jambon and more mornay. Add more gruyere and enclose sandwich.
Top with more mornay and grated Parmigiano Regiano. At this juncture, uncooked croque monsieur can be wrapped up in plastic cling and kept frozen for a couple of weeks.

Baking

Position an oven rack so that it is 6-inch/15 cm from the broiling unit. Preheat oven to 450°F/230ºC. Cook croque monsieur for about 12 minutes or until golden brown.

Croque Madame

By the time croque monsieurs are cooking, preheat a nonstick pan over medium heat, but don't get too crazy with the flame when it comes time to actually cooking the eggs. If heat is too high, eggs will become tough and rubbery. Gentle heat also preserves nutrients and allows for even cooking. In order to obtain a perfectly round sunny side up eggs, use 3-inch/7.5 cm diameter greased tart rings. Crack the eggs and reserve each egg in separate cups. Add butter in each spot and cook eggs on medium-low heat – do not rush when cooking eggs or they get tougher. Season eggs with salt, pepper, cayenne or paprika. When the egg white is almost cooked through; after 4 mins or so – cover with a lid and cook for a minute. Remove from the heat and top each cooked croque monsieur with an egg. Garnish with minced chives if desired. Enjoy!

Brie Panini

Paninis can be made a day ahead and wrapped up in plastic film. Trim off cheese rind if needed. In a food processor, mix cheese with mascarpone. Season with ground black pepper and salt to taste. Transfer cheese filling to a container and reserve. Cut bread in half. Spread cheese mixture evenly onto cut side of bread (40g per side). Top with some of the minced chives and grate over Parmigiano Regiano. Enclose sandwich.

Grilling

Heat up cast iron griddle on low heat. If using a panini press, follow the manufacturing instructions. When cast iron begins to smoke; it's ready. Grill sandwich for about 2 minutes on each side, gently pressing the bread down as it grills.
Let rest a minute or so before cutting. Enjoy!

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