Sunday, July 9, 2017
Below is an article on the dish known as the Croque-Monsieur Sandwich:
My familiarity with the French dish known as the Croque-Monsieur Sandwich originated with an American version called the Monte Cristo Sandwich. You see, I first experienced the latter during a visit to the Disneyland Resort about a decade ago. It took another four or five years before I first stumbled across the Croque-Monsieur at a cafe in downtown Los Angeles.
The Croque-Monsieur Sandwich is originally a popular dish served at cafes and smaller eateries in Paris, France. Basically, it is a ham and cheese sandwich that is either baked or fried. The sandwich was originally created for the French working-class. At least two origin stories are associated with the Croque-Monsieur Sandwich. The first origin tale claimed that the sandwich was created entirely by accident when French workers left their lunch pails too close to a hot radiator. The heat toasted the bread and melted the cheese in their sandwich. Personally, this origin tale seems a bit far-fetched and no particular date or year is associated with this tale. The second version seemed to have more merit.
In 1901, a chef at a local Parisian brasserie on the Boulevard des Capucines had ran out of baguettes for the restaurant’s sandwich of the day. The chef cut slices from a loaf of Pain de Mie bread (similar to American sandwich bread) placed ham and cheese between them and baked the entire sandwich until it was crisp. The name of the sandwich came from the French verb croquer ("to bite") and from a casual comment from the chef, when asked about the ham's origin. The chef pointed at another customer and claimed that the ham came from "C’est la viande de monsieur (It’s that guy’s meat)".
The sandwich first appeared on the menu of a Parisian cafe in 1910. Unfortunately, no one seems to know which cafe. It was also mentioned in the second volume of Marcel Proust's novel, "In Search of Lost Time", in 1918. Over the years, variations of the Croque-Monsieur Sandwich had been added. Some brasseries and cafes eventually added Béchamel sauce. A Croque-Monsieur Sandwich with a poached or lightly fried egg became known as Croque-Madame. In the United States, a ham and cheese sandwich dipped in an egg batter and deep fried was called the Monte Cristo Sandwich. And in Great Britain, a hot ham and cheese sandwich became known as a "toastie".
Below is a modern, yet traditional recipe for the Croque-Monsieur Sandwich from the Bon Appétit website:
Béchamel Sauce (One Day Ahead)
¼ cup (½ stick) unsalted butter
¼ cup all-purpose flour
1½ cups whole milk
2 tablespoons whole grain mustard
½ teaspoon freshly grated nutmeg or ¼ ground nutmeg
8 slices ½”-thick country-style bread
6 oz. ham, preferably Paris ham (about 8 slices)
3 oz. Gruyère, grated (about 1½ cups)
1 teaspoon herbes de Provence
Béchamel Sauce (One Day Ahead)
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
DO AHEAD: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.
Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.