National Sandwich Month: Croque Monsieur sandwich recipe

You can find the Swiss or Gruyere cheese for this sandwich at Premier Gourmet on Delaware Avenue in Tonawanda or The Lexington Co-op on Elmwood Avenue in Buffalo. Other local markets, including Wegmans, Tops and Budwey's, also carry these cheeses.

 

Legend tells us that the sandwich was invented by mistake by some French workers who left their lunch tins on a radiator and by lunch time the cheese had melted on the ham sandwich and become crispy. A Croque Monsieur is quite simply a hot ham and cheese sandwich cooked in butter. Simple, but mouth-wateringly delicious.

Try this sandwich with a bowl of delicious tomato rice soup provençal.

 

Over the years, changes were made to the basic recipe, in particular the addition of mustard. Then came the variations including: 

The addition of a fried egg served on top: Croque Madame

The addition of tomatoes: Croque  Provençal

The substitution of blue cheese for Gruyere: Croque Auvergnat

The substitution of smoked salmon for the ham: Croque Norvégien

Anyway you make it, a Croque Monsieur is a delicious variation on the everyday grilled cheese sandwich with the cheese on the outside.

 

Recipe courtesy Emeril Lagasse

Ingredients:

8 sandwich bread slices (white, wheat, brioche, etc.), crusts removed

4 Tbsp. butter at room temperature

8 thin slices Gruyere or Swiss cheese

8 ham slices, thin, but not too thin

Directions: 

Lightly butter one side of each bread slice. Place one cheese slice on the buttered side of each of four bread slices. Top with a slice of ham, and another slice of cheese. Close the sandwiches with the remaining bread slices, buttered side in. Melt two tablespoons butter in large, heavy skillet over medium-low heat. Add the sandwiches, in batches, and cook until golden brown, adding more butter as necessary, about two minutes per side. Serve immediately. Yield: 4 sandwiches

The original recipe calls for the crusts removed, but feel free to leave them on. They get nice and crispy.

When having the ham sliced at the deli, ask them to shave it. We have found that a nice mound of shaved ham is best. Get the best ham you can afford. We also like Italian prosciutto in this sandwich, and substitute aged Provolone for the Swiss.

 

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