A scrumptious and easy recipe for croque-monsieur with slightly twist – Croque-monsieur revisité. The traditional French bistro dish may be very in style on menus in France and really straightforward to make at house. Normally served with chips and/or salad, it’s quick meals at its finest.
The title comes from the French phrase “croquer” that means to chunk and “monsieur” that means mister. It’s actually a gentleman’s sandwich. It first appeared in French literature in Proust’s, In Search of Misplaced Time in 1918, but it surely had featured on menus in Paris as early as 1910. Pop a fried egg on prime and it’s known as a Croque Madame! Pass over the ham and it’s a Croque Mademoiselle!
Makes 6
Energetic time: half-hour
Cooking time: 15–20 minutes
Storage: As much as 24 hours
INGREDIENTS
Mustard butter
1½ sticks (6 oz./180 g) butter, softened
4 tsp (20 g) entire grain Mustard
Emmantaler unfold
3½ cups (14 oz./400 g) grated Emmentaler cheese
Scant 1 cup (200 g/200 ml) heavy cream, min. 35% fats
Croque Monsieurs
6 slices white sourdough bread (or bread of your selection)
6 slices ham (jambon blanc)
METHOD
Making ready the mustard butter
Place the butter and mustard in a bowl and stir till properly blended.
Making ready the Emmentaler unfold
Place the cheese and cream in a bowl and stir till properly blended.
Assembling and baking the croque-monsieurs
Preheat the oven to 450°F (240°C/Gasoline Mark 8). Utilizing a palette knife, unfold a fair layer of mustard butter over one facet of every bread slice. Place butter facet up on a baking sheet lined with parchment paper and toast within the oven for five minutes. Take away and cut back the oven temperature to 350°F (180°C/Gasoline Mark 4). Place a slice of ham on every slice of bread and prime with Emmentaler unfold. Bake for 15–20 minutes at 350°F (180°C/Gasoline Mark 4) till golden brown.
Extracted from French Boulangerie: Recipes and Methods from the Ferrandi Faculty of Culinary Arts by FERRANDI Paris (Flammarion, 2024).
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