Provided by Vie de France
Never content with the status quo, the remaking of iconic dishes continues to be the challenge most eagerly embraced by the world’s creative chefs. Consider the ham and cheese sandwich. With a béchamel sauce, it becomes the full-bodied Parisian café favorite, croque-monsieur or topped with an egg, a croque-madame. Fried to a crusty gold, the sandwich has a near universal appeal, with variations such as a beaten egg and grated cheese mix in New Zealand; a croque-senor made with cheddar cheese, tomato salsa and chiles; a croque-provencal with tomatoes, Raclette cheese and herbed mayonnaise; and a croque-tartiflette with melted reblochon cheese and sliced potatoes. The Monte Cristo, a ham and cheese sandwich dipped in egg batter before frying, is itself a simple variation on the croque-Provencal, and a proven American palate pleaser since appearing on Disneyland’s menu in the mid-1960s. Our versions notch up the dining pleasure of both, providing a richer and more buttery experience with a croissant at the base of the croque-madame, and encrusting the brioche of a Monte Cristo sandwich with a thick, crunchy layer of hash browns.
- 4 large Vie de France Butter croissants, sliced in half horizontally
- Coarse-grain Dijon mustard
- 1 lb Black Forest Ham, Sliced
- ½ C Gruyere Cheese, Grated
- ½ C Parmesan Cheese, Grated
- TT Salt & Cracked Black Pepper
- 6 Fried Eggs
- Chopped Chives, For Garnish
- Salt & Pepper, For Garnish
- 2 cups Béchamel Sauce
- 4 Tbsp Butter
- 4 Tbsp Flour
- 2 C Milk, Cold
- TT Salt
- TT Pepper
- TT Nutmeg
- ½ C Gruyere Cheese, Grated
- ¼ C Parmesan Cheese, Grated
- Prepare béchamel sauce: In large saucepan, melt butter, add flour all at once and whisk, cooking until thick, but do not brown, about 3 minutes. Slowly whisk in 2 cups of cold milk, bring to a boil and stir until thickened. Remove from heat, taste and season with salt, pepper and nutmeg. Add grated cheeses, mix well. Set aside to cool.
- Prepare the sandwiches: Pre-heat broiler and set rack to upper middle of oven.
- Slice croissant open horizontally and lay open. Spread grainy mustard on each cut side and top bottom half of croissant with a dollop of béchamel sauce. Top with 2-3 slices of ham and cover top half of croissant to close.
- Transfer croissant sandwiches to a baking sheet. Top each croissant sandwich with 2 tbsp. of béchamel sauce, spreading it to the edges of the croissant.
- Combine ½ cup gruyere cheese and ½ cup parmesan cheese and top each sandwich with a generous amount.
- Season tops with salt & fresh-ground pepper. Place sandwiches under broiler for 1-3 minutes until cheese and béchamel start to bubble and edges begin to turn golden brown.
- Remove from oven, top each sandwich with a fried egg and garnish with chopped chives, fresh pepper and salt.
- Servings: 6
- Type: Breakfast
- Categories: Recipes, VOL 7 - ISSUE 1 • WINTER 2019
- Tags: Breakfast