Croque monsieur
Instructions
Step 1
Step 2
Step 3
Storage tips for croque monsieur
A croque monsieur really is best served fresh and piping hot with the cheese still melty, but once cooled it can also be kept in an airtight container in the refrigerator for at least three days. They can even be frozen if desired. Reheat in the oven to breathe some new life into the filling and cheese.
Reheating your croque monsieur
Set the oven to 175°C and heat for a round 10 minutes to thoroughly warm a refrigerated croque monsieur. If the sandwich was frozen, extend the baking time to 25 minutes.
Questions about croque monsieur
As the contents of the filling and topping release moisture, a sturdy sourdough bread is the best bet to deliver a satisfying, non-soggy croque monsieur. Slice the bread fairly thick too: the sandwich needs to be solid and not floppy in order to be fully enjoyed.
Some mistranslations of the name state that croque monsieur literally means ‘mr crunch’, but the real story is slightly more complicated. The crispy bread accounts for the second half of the name, derived from the French verb croquer (to bite). As for the first half: when asked by a customer about the meat filling in the sandwich, Michel Lunarca pointed at another patron, believed to be the local butcher, and replied: ‘It’s his meat’. Et voilà.
Though it can be tempting to grab with your hands and dive in, it’s common to see Parisians eating a croque monsieur with a fork and knife due to its messy contents. Many shirts and dresses were harmed in the making of this story.
Gruyere cheese is the traditional option used in croque monsieur, but anything salty and strong (such as cheddar) will also work well. The goal is to contrast the sharpness of the mustard – but otherwise feel free to experiment!
Ingredients
Sandwich
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Bread
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4 slices |
|---|---|
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Dijon mustard
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2 tsp |
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Cheddar cheese
|
2 slices |
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Smoked ham
|
2 slices |
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Sliced tomato
|
1 |
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Egg
|
1 |
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Arla Cravendale Semi-skimmed milk
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150 ml |
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Butter
|
25 g |
Serve with
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Green salad mix
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Other recipes
Not your average cheese sandwich
A common sight (and smell) on the streets of Paris, the name ‘croque monsieur’ has been used for this delicious cheesy treat since 1910, when Parisian restaurant Le Bel Age first started selling it under the now-famous moniker. Restaurant owner Michel Lunarca is said to have created the dish.
Vary your sandwich like this
While the mustard, cheese and ham components of the sandwich are a constant, there are many variations on the recipe to be experimented with. Adding blue cheese makes a croque Auvergnat, while tomatoes and herbs produce a croque provençal. Or why not try a croque monsieur poulet which – yes, you guessed it – is a croque monsieur with the addition of chicken.
Croque monsieur vs croque madame
Almost as famous as its slightly more stripped back counterpart, the croque madame adds an extra layer of luxury by placing a fried egg on top of the cheese. The egg yolk, cheese, ham, and mustard combine into something truly wonderful.