Lick n' Tell

The name Croque Monsieur in french culinary arts refers to the hot ham and cheese (typically Emmental or Gruyere as how the French like it) grilled sandwich. Some variations involves the usage of Mornay or Bechamel sauce to adds to the richness of its melting cheese layer.

Whereas its lovely spouse; Croque Madame describe as the Croque Monsieur with addition of fried or poached egg -clearly, one must love French sense of humor there. Although in many reference, the egg is there to resemble the shape of woman’s hat.

The word Croque comes from the french verb “Croque” which translate as “to crunch” in reference to the crunchy edge of the sandwich after it is grilled to perfection. Though nobody really knows the origin of this particular recipe, the availability of this dish dated as far back as 1910 in Parisian Cafe.

need is:

• Sourdough bread (trust me, it works much better with sourdough than white bread)
• slices of Cheese (be it Gruyere or Emmental, stick with the French or your dish shall not be called as Croque Monsieur or Madame anymore)
• Smoked Ham (i had one with Iberico and Black Forest ham, although some smoked deli ham would do just fine)
• Butter (it’s French! Helloo????)
• Mayonnaise (not for me, but if it suits you lots of my friend love mayonnaise in their Croque)

and when you decide to be more effeminate:

• Poached or Fried Egg

Use a heated Skillet or Griddled Pan that are coated lightly in butter to grilled your sandwich until it reach the stage where the cheese oozing out, melting as delicious as it looks like.

Or when you have reached the stage where cooking is mundane and you’re living in Paris (Amen to that someday!), do come to your nearest McDonald’s and indulge in their Le Croque McDo (oh yes, it’s good!).