A Croque-Monsieur is a hot ham and cheese (typically emmental or gruyère) grilled sandwich. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The emergence of the Croque-monsieur (and variations) is mirrored by growth in popular fast-foods in other countries.
The name is based on the verb croquer ("to crunch") and the word monsieur ("mister")—the reason behind the combination of the two words is unclear—and is colloquially shortened to Croque. While the origins of the Croque-monsieur are unknown, there are many speculations on how it was first originated. The Croque-monsieur's first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust's In search of lost time (À la recherche du temps perdu)
I love Croque Monsieur Sandwich, and it’s been a while since I ate a good sandwich…
When I was still living in Beirut, I was part of a Prayer Group Called “Renouveau charismatique – The Catholic Pentecostals” we used to meet every other week at each others home, for prayers and bible study….One of my friends – Dora, was famous for her Croque Monsieur Sandwich and we all look forward when we will be at Dora’s house for Croque Monsieur Treat.
I did eat several times a Croque Monsieur, but they never tasted the same.
I have lots of leftover ham, from Easter Dinner, and I am trying to invent something to use, and I was thinking for some time about the Group and the Croque Monsieur sandwich when I got the idea of building a sandwich from scratch. I wanted to try new dough I was thinking about in my mind and wanted it give it a try....
Ingredients for the dough:
3 ½ cup of AP Flour
Dash of salt
2 tsp of dried yeast
¼ cup of warm water
1 tsp of honey or sugar
2 tbsp of soft butter
2 tbsp of home made yogurt (I am making a new recipe with yogurt to be posted when it’s done – its consist of several stages)
Ingredient for the filling:
- Around 3 cups of cubed home made cooked ham.(If you are buying get black forest and wash it under cold water and dry well to get rid of all the preservatives.
- 2 home made dill pickles drained
- 2 tbsp of Dijon mustard
- 1 – 1/5 gruyere or Swiss Cheese (i added the cheese in the bottom of the bread and on top of the stuffing)
- Salt and pepper…
I leave you with the photos… but I can add the dough was AMAZING… I am going to try the dough in another savoury recipe and see the result.
The Braid was soooo good we loved it so much. And enjoyed every bite of it…
This braid is good for picnics, for a nice tea party, for children birthdays… for a good treat any time
Someone will be enjoying his lunch
