Looking for the ultimate "Croque-Monsieur" (ham/cheese sandwich)

For the "Croque-Monsieur" there are different schools. Some use mayo other butter for the outside, others put only butter in the pan. Some put a lid on, others not.

Whats the ideal way for a ideal French "Croque-Monsieur" or Spezialtoast" (In the pan) as the Germans say?

Find more posts tagged with

Recipes Q's

Comments

FrankM_3301

I would go traditional. Butter each side. Place in a gently heated cast iron. Don't compress. Flip when golden. Complete second side. Enjoy!

pd3ski_278514

That’s my ‘go to’ wth a little fresh ground pepper on the butter.. a little soup on side.. enjoy indeed 😋

montebello1964

Eric Ripert says butter on the outside (caviar on the inside!):

https://youtu.be/lHFiMq2e5VI

txabertheory_1513958

There are so many recipes that I don’t think there is a right one after all. The best one I tried was cooked while camping by one of my friends.

He used a Mountain pie maker instead of a pan, and the sandwich was even better. The ingredients were as simple as possible: white bread, ham, cheese (a lot). The most important thing was to know when to stop baking it on the campfire. It took not more than 3 or 4 minutes to cook because the fire was big and the temperature was nearly too hot. But he managed to cook excellent Croque-Monsieur sandwiches for us all.