Croque Monsieur

By February 16, 2014Fuel

 Last night, my valentine and I enjoyed some gourmet grilled cheeses– croque monsieurs, to be specific.  While I originally made the mistake of calling them “croquet” monsieurs, a friend kindly corrected me (thank you, Katie, for sparing me from a lifetime of embarrassment and mockery).  This was a fun twist on a simple sandwich, and oh-so crunchy, gooey, and melt-in-your-mouthy.  We enjoyed our croques sliced diagonally (and positioned into hearts), with tomato soup, balsmic asparagus, and merlot.

I followed this recipe, but cut it in half used sourdough bread, and still had enough for two lunches today.  Dessert was fresh-sliced strawberries, some rawlos, and perhaps a swig of champagne.

Some fun facts about this dish from Wikipedia:

  • A croque-monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. 
  • The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”). 
  • A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat.
p.s. For the rawlos, I used little soap molds (my mom used to make soap).  Yum.

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