Croque Monsieur

Croque Monsieur

Croque monsieur is perhaps just a ham and cheese toastie with a fancy name, but it’s still one of my favourite weekend brunch dishes, and also perfect for those lazy stay-at-home Sunday nights in front of the TV. Its origins are obscure, though some credit a brasserie on the Boulevard de Capucines in Paris. It appeared on French menus from around the early 1900s, the rather nonsensical name meaning ‘crunch-sir’. Croque Monsieur may have been named by the French, but for me it will always be associated with Harry’s Bar in Venice, which is why I like to serve it with a Bellini. See the video below for another French classic, turning a simple salad into a deliciously satisfying meal.

Serves 2

Ingredients
  • 4 slices white sandwich bread
  • 3 teaspoons Dijon mustard
  • 100g Swiss Gruyere
  • 60g salted butter
  • 2 slices leg ham (about 100g)
Method
  1. Lay the bread on a chopping board.
  2. Spread 2 slices with mustard, taking it right out to the edges.
  3. Finely grate cheese over all 4 slices, pressing it down gently to keep it in place.
  4. Top 2 slices with ham and place the other 2 slices on top to form 2 sandwiches.
  5. Heat a large frying pan over low heat.
  6. Add butter, increase heat to medium and heat until it melts and just starts to brown.
  7. Add sandwiches and cook for about 2 minutes each side, until well browned, occasionally pressing down gently with an egg slice.
  8. Remove from the pan, cut in half and serve immediately.

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FAQ

Where was croque monsieur invented?

The origin of croque monsieur is obscure, though some credit a brasserie on the Boulevard de Capucines in Paris.

What does croque monsieur mean?

The rather nonsensical name of this upmarket ham and cheese toastie means ‘crunch-sir’ in French.

Who made croque monsieur famous?

Although this is a French sandwich, it is famously associated with the iconic Harry’s Bar in Venice, where it’s served wrapped in a white napkin as a bar snack. Perfect with their other famous menu item, a white peach Bellini.

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