Clive's Kitchen Chronicles: The Croque Monsieur/Madame
Our tame chef Clive Maryse once went to France on a school trip. This week he talks about posh cheese toasties.
The Croque Monsieur is a classic French sandwich that originated in Paris in the early 20th century. Its name comes from the French verb "croquer," which means "to crunch," and "monsieur," which was a term of respect used to address men of a certain social standing.
The sandwich is traditionally made with ham, bechamel sauce and Gruyere cheese, placed between two slices of bread, and then oven baked, toasted or grilled. Some variations also include Dijon mustard.
The Croque Madame is a variation of the Croque Monsieur that adds a fried egg on top of the sandwich. This addition transforms the dish from a simple sandwich to a more substantial meal that's perfect for breakfast, brunch, or lunch. The name "Croque Madame" is said to have originated from the fact that the fried egg on top of the sandwich resembles a woman's hat.
The Croque Monsieur/Madame became popular in Parisian cafes and brasseries in the 1920s and 1930s, and it remains a beloved classic to this day. It is a staple of French cuisine and can be found in many cafes and bistros throughout France.
In addition to its popularity in France, the Croque Monsieur/Madame has also gained a following in other parts of the world, including the United States and Canada, where it is often served in French cafes and restaurants. Whether you're looking for a hearty breakfast or a satisfying lunch, this classic French sandwich is sure to hit the spot!
Oven Baked Croque Monsieur
Ingredients:
Bread
Grated Gruyere or cheddar
Some decent ham
Bechamel sauce
Preheat the oven to 220c (200c fan), then line a baking tray with baking parchment and place the first slice of bread on it. Spread a nice thick layer of bechamel on it with a spatula or maryse.
Then place on the slice of ham and cover with a generous layer of the grated cheese.
Then we add the top slice of bread and spread another thick layer of bechamel over the top of the sandwich, followed by another layer of cheese.
Finally bake in the oven for around 15 minutes. They are done when the cheese is bubbling and the crusts are crispy.
Eat it now like a sandwich, top with a fried egg and eat with a knife and fork or let them cool, wrap them in clingfilm and freeze for another day. After defrosting pop them into an oven at about 190c for about 10 minutes.
