The croque-monsieur is a French sandwich that consists of ham and cheese, typically Gruyere or Emmental, on slices of bread that are buttered and then toasted or grilled until the cheese is melted and bubbly. Other versions may include bechamel sauce and/or Dijon mustard. It is usually served hot and found in cafes and bistros throughout France.
Here in North America, our staple is the grilled cheese sandwich, two slices of bread with cheese in the middle and grilled or toasted until the cheese has melted. While there are many variations on the classic grilled cheese sandwich, such as adding bacon, tomato, or avocado, the basic recipe remains the same.
We can’t say for sure which came first, but we can definitely show you how to make a grilled cheese nothing like Mama used to make. Grilled cheese sandwiches have been popular in America since the early 20th century, and their popularity has only grown over time. There is no single origin story for the grilled cheese sandwich, but it is clear that it has become an iconic comfort food in North American culture.
Today, we are taking our grilled cheese to the next level with Monogram’s freestanding dual-fuel range with a griddle.
You will need the following ingredients:
- Egg bread (or any sliced bread will do)
- 2 Eggs
- 4 oz Heavy cream 35%
- Brie cheese
- Smoked salmon
Break your eggs into a bowl and add your cream. Beat it for a few seconds. Once your egg wash is ready, dip three slices of bread in th egg wash and place them on the grill. Once one side has turned golden brown, flip and add your toppings. Add brie slices, thinly sliced pear, and arugula. On the other slice of bread, add brie and smoked salmon. Once the brie has begun to melt, assemble all your layers and slice on a bias. Serve with your choice of kettle chips or a fresh garden salad. Remember, grilled cheese is anything you want it to be! Whether it is this variation of a French croque-monsieur or white bread and craft singles, enjoy it however you like and have a cheesy day!