One of the most popular versions of the croque-monsieur sandwich is one that consists of sausage and cheese, or rather, in the classic version, ham and Gruyère cheese. There are several versions of its origin. Some people prefer the story of how workers accidentally left their sandwiches on a hot radiator, others like the appearance of the croque monsieur as a chef's invention, etc.
Over time, many sweet and savory croque-monsieurs have emerged: with tomatoes, with salmon, with bananas, with pineapples, and others that are always tasty and crunchy. When I was compiling the book “Street Food from Around the World”, I used a simple quick version of milk and cheese as a sauce, but it tastes more impressive with bechamel sauce, but you need to tinker with it...
p.s. If you put a fried egg on top of a sandwich, it turns into a croque madame))
To prepare a croque monsieur, prepare the ingredients according to the list.
If you decide to make a croque monsieur with béchamel sauce, make sure to make that first. To do this, melt 2 tbsp. tablespoons butter and mix with 1 tbsp. spoon of flour.
Pour in 1 glass of milk while stirring, add a pinch of salt and ground nutmeg. Cook until thickened. Cover the surface of the bechamel sauce with cling film to prevent a drying crust from forming on its surface.
Grate the cheese and divide into three parts. Brush each piece of bread for toast with butter or vegetable oil and, if desired, Dijon or other mustard. Place half of the prepared pieces on a greased baking sheet and sprinkle with the first part of the cheese.
Cover the cheese with ham, ham or other sausage.
Sprinkle with the other half of the cheese and cover with the remaining pieces of bread.
Place the croque-monsieur pieces in an oven preheated to 200 degrees until browned. Then pour the bechamel sauce over the top and sprinkle with the remaining cheese.
Return to the oven and bake until the cheese is melted and lightly browned.
The croque monsieur is ready, serve immediately.
Bon appetit!
Croque Monsieur and Croque Madame - French sandwiches
French breakfast with Croque Monsieur
Today there is a strong sense of nostalgia for France...... I want to give you a recipe for a very common French dish that is often served there for breakfast... It is called Croque Madame or Croque Monsieur. These Croc gentlemen are delicious French sandwiches (local fast food) that are prepared according to the same recipe. With a small but significant difference.
What is the difference between Croque Madame and Croque Monsieur?
The photo of this French breakfast was taken at Freedom Square with my own hand))) I actually ordered Croque Madame... and therefore there should have been 2 eggs on the sandwich, that is, 2 eyes of yolk))) - this is Croque Madame... sort of - two breasts)) And when there is one egg in the scrambled eggs on a sandwich - it’s a Croque Monsieur))) The Gauls cheated me then)))
Croque Monsieur sandwich
What you need for Croque Monsieur and Croque Madame sandwiches
for 2 servings
- 4 slices of rich white bread;
- 3-4 tablespoons butter;
- 6 thin pieces of cheese;
- 2 thin pieces of ham or ham;
- 2 (for Monsieur) or 4 eggs (for Madame);
- Salt and herbs.
How to make Croque Monsieur or Croque Madame
Collect 2 sandwiches
- Spread each piece of bread with a thin layer of butter (on one side) and place a piece of cheese on the butter. Then place 1 piece of ham on 2 pieces of bread. Cover them with the remaining two pieces of bread (butter and cheese side down) and press lightly.
That is, between the pieces of bread you have layers of butter and cheese, tending towards each other. And at the meeting place there is a border, a layer of a piece of ham. Layers: bread, butter, cheese, ham, cheese, butter, bread.
Bake sandwiches in the oven
- Place the sandwiches on a wire rack and bake in an oven preheated to 220 degrees C until the bread is golden brown.
- Turn the sandwich over to the other side. Place a piece of cheese on top. And bake for another 3-4 minutes.
Fry the top of the Croque Monsieur or Madame
Using the remaining butter, fry 2 fried eggs (from 1 or 2 eggs, depending on your culinary fantasies).
Croque madame is one of the most famous sandwiches in the world. This crispy (French croquer - crunch) cheese and ham sandwich is a classic breakfast in France.
This breakfast option came to my menu straight from the movie “Simple Difficulties,” where Meryl Streep won the hearts of men by preparing such a sandwich for them.
There are two sandwich options: Croque Madame and Croque Monsieur. They differ only in that the “madame” is decorated with an egg on top. Fried eggs resemble a lady's hat, hence the name.
INGREDIENTS:
for 2 servings
Bread - 4 pieces
Ham - 4 pieces
Cheese - 150 gr
Eggs - 1 piece
Butter - to taste
Mustard - to taste
For the Bechamel sauce:
Butter - 30 gr
Flour - 1 tbsp
Milk - 1/3 cup
Croque, like all French cuisine, rests on two elephants: butter and Bechamel sauce. Nothing will work without them.
First I prepare Bechamel. Melt 30 grams of butter in a saucepan. I add a spoonful of flour and quickly stir with a whisk so that there are no lumps.
I add milk little by little. I continue to work with the whisk. The sauce should be smooth, with the consistency of sour cream.
All this time the fire should be minimal. You need to be more gentle with Bechamel, otherwise he will run away and splash the ceiling in the kitchen) 
That's it, the sauce has thickened. Remove from heat, add salt, black pepper and 50 grams of grated cheese. Stir until smooth. The cheese will spread throughout the sauce and make it wonderful. 
For Crocs, it is convenient to use square sandwich bread. But a regular loaf will do. You need 2 pieces of any bread for 1 serving. Grease the pieces of bread with butter and mustard on one side. 
Two pieces of bread will become the lids, the other two will become the base.
I put grated cheese, pieces of ham and more cheese on the base. 
I close the lid. The oily side should be on the inside, closer to the cheese. 
I put the Crocs in the oven. The cheese should melt and the bread should become golden brown and crispy. It takes me 5-7 minutes at a temperature of 200 degrees. 
I spread a generous portion of Bechamel sauce on top of the toasted Croques. And back into the oven to let the sauce set. It's another 5 minutes. 
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