Jump to content

Croque Monsieur


idun
 Share

Recommended Posts

I was wondering how any of you made Croque Monsieur.

I used a bechamel with lots of emmantael in it. In fact I use a LOT of emmantael cheese in mine.

I toast the bread lightly and butter it. Then put a nice good layer of ham on one slice, cover that in bechamel and a little grated emmantael on that. Top layer of toast and cover that in bechamel and then grated emmantael on the top.

As it tends to skid, I put cocktail sticks in to keep them in place whilst in the over.

And this is the bit that I have most trouble with really. I put a grill on a tray and the croques on that and have my oven on a mix of the oven getting hot and and the grill on partially.

They taste lovely, but the underneath is often not as crisp as I want, and I have tried putting the croques straight onto the baking tray and they seem to go soggy.

So how do you do yours?

Link to comment
Share on other sites

I can't imagine using that Croque machine with lots of cheese cooking directly onto the gril plaques.  Wouldn't it be a sticky mess and perhaps burn the cheese??

I can see it making a toasty sandwich if all the ingredients were placed between the two slices of bread.

No?

Link to comment
Share on other sites

Now that was interesting, I always lightly toast the bread first and butter it. Also, I put more filling in.......... you should see the Pizza's I make![Www] Thin base, loadsa topping[:D]

Apart from that, looks quite like mine when cooked, but mine seem to have slightly soggy bottoms, is that because I toast the bread first, I wonder, I will try without toasting next time.

I use emmantael, I prefer it to comte on a croque, but that is down to taste, and we are all different.

One thing I do do, is make my bechamel on the evening before and fridge it so it is as shown, spreadable the next day.

Link to comment
Share on other sites

When making a toastie in a toastie machine, I was always told to butter the outside of the bread prior to going in the machine. And that is what I do.

I would only butter inside if I was actually putting it under the grill which I used to do  prior to having a toastie machine.  And I sometimes actually  just make a grilled toastie, not in the toastie machine, because they are different and that is what I fancy and they are different.  In either, I prefer ham and cheddar.

Link to comment
Share on other sites

And to add, a croque monsieur is a creamy ham and cheese toasted sandwich, what with the bechamel on the top AND inside it. And some use creme fraiche  instead of bechamel.

And a cheese and ham or what ever toastie, without the creaminess isn't a croque monsieur. As I said, I enjoy a toastie, these are just different plates of food. And both very enjoyable to eat.

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

×
×
  • Create New...