This Decadent Sandwich Is a Cross Between a Monte Cristo and a Croque Monsieur.

There are a lot of great carbs that I like to use as sandwich breads, including pancakes and French toast , but oddly enough, I rarely use croissants. I prefer to eat them fresh, and they are too flaky to hold together a filling sandwich (and I only eat filling sandwiches). However, day-old croissants or store-bought croissants are a different story. The crispy cereal has been moistened and instead you have buttery bread with a tough egg crust in your pockets; the perfect texture for a decadent croque monsieur.

If you haven’t come across a croque monsieur, it is an elevated ham and cheese sandwich of French origin. It usually consists of two crispy slices of sourdough, Gruyère cheese, ham and pieces of Dijon and béchamel sauce. The entire sandwich is fried until crispy, melty and golden brown in an oil pan. Add an egg on top and you have a croque madame. I told you it was upgraded.

The croissants aren’t crispy in the same way that sourdough loaves are , but personally that’s part of their appeal. Sometimes I don’t want eating to be hard work, and a half-inch-thick crust is a real challenge to chew. Aged croissants are buttery, flaky-pocketed, and for some sick, crazy reason, I was under the impression that croque-monsieurs should be cooked like French toast. This means that these air pockets are filled with creamy custard. For inexplicable reasons, I think I’ll pair it with Monte Cristo or mozzarella in carrozza ( which can and should be made in the deep fryer ), but guess what, that quick soak gives stale croissants new life. However, if you want to skip the custard bath, you can totally do so.

How to make Croissant Monsieur

1. Blot the croissant with custard.

Whip some cream with the egg and salt. Cut the croissant in half equatorially and dip it in the custard to absorb the mixture. Fry the halves in a greased frying pan until all sides are browned. Remove the pieces and let them cool slightly on a wire rack.

As I mentioned, this step is optional since this is my twisted Croque Cristo Carrozza fantasy, but I highly recommend it. The custard gives the bread, which I adore, a soft, spongy texture. Skip to step two if you’re not interested or just want to save time. Without the custard, the sandwich will be crispier.

2. Prepare bechamel sauce.

Whiskping up a small amount of béchamel sauce is easier than it sounds. Heat a quarter cup of milk in the microwave until steaming. Whisk a knob of butter and a tablespoon of all-purpose flour in a small saucepan until the butter is melted and the mixture is bubbling, about a minute. Whisking continuously, slowly pour in the warm milk. Turn off the heat and add a pinch of salt and nutmeg.

3. Assemble a sandwich

Spread a little bechamel sauce on each side of the croissant. Add grated or thinly sliced ​​Gruyère or Swiss cheese on top of the cream sauce, then add a slice or two of ham. Spread some Dijon on the ham and close the sandwich.

4. Fry

In the same pan with the oil, add a little more butter and place the sandwich inside. I sprinkled more cheese on my sandwich, but if you plan on flipping it over, don’t. Place a lid on top and heat the sandwich over medium heat until warmed through and the cheese melts. After three to five minutes, turn the sandwich over to cook the other side. If you don’t turn it over, remove it once the cheese has melted.

This croissant monsieur is level 10 decadent. The béchamel sauce next to the cheese creates a creamy, stretchy feel, while the outer croissant, fried in butter, is tender but still has a nice crunchy texture. This sandwich is best eaten right away.

Croissant Croque Monsieur recipe

For the bechamel sauce

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• ¼ cup milk, warm

• A pinch of salt

• A pinch of ground nutmeg

For a sandwich

• 1 egg

• ½ cup cream

• ½ teaspoon salt

• 2 croissants (day-old or packaged are best), divided

• 1 teaspoon butter

• ½ cup grated or shredded Gruyère cheese (or any Swiss cheese)

• 2 slices ham

• Dijon mustard to taste

1. Prepare the béchamel sauce by adding the butter and flour to a small saucepan over medium heat. Whisk for about a minute until the mixture begins to bubble, then slowly whisk in the milk until a thick sauce forms. Mix salt and nutmeg. Set aside.

2. Melt a teaspoon of butter in a frying pan over medium-low heat. Whisk the egg, cream and salt in a bowl. Dip the croissant halves into the custard and place in the pan. Fry them until all sides are browned. Transfer croissants from pan to wire rack.

3. Spread the croissant halves with bechamel sauce, add cheese, ham and a little Dijon mustard. Seal the two sandwiches and place them back into the pan. If you like, sprinkle them with a little more cheese and cover the pan with a lid. Grill them over medium-low heat until the bottoms are toasted and the cheese in the center is melted. Enjoy immediately.

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