French sandwich "Croque Monsieur" by Aram Mnatsakanov
2 servings
45 minutes
The most important element of a French breakfast or snack. Not just a hot sandwich, but the same attribute of bistro culture as zinc counters and a bartender wiping glasses. That is, the heritage of the republic .
1
We take 2 pieces of wheat bread, then thickly spread one piece with Mornay sauce, pile on ham that our Italian friends call prosciutto cruto, and in French — jambon cuit. And again we spread Mornay.
- Toast bread: 2 pieces
- Emmental cheese: to taste
- Prosciutto: 1 piece
- Cheddar cheese: 75 g
2
On top, the second toast. And — the most important point — again, morne.
- Emmental cheese: to taste
3
Then we grate the Emmental, but Gruyère can also be used.
- Emmental cheese: to taste
4
And in the pan, on high heat, with butter. Sauté briefly, then into the convection oven at 180°C. After ten minutes, take it out and serve.
- Butter: 60 g
5
For the Mornay sauce: stick cloves into the onion, place in a pot with milk and bay leaf. Bring to a slight boil and simmer for 4-5 minutes. Let cool and infuse.
- Carnation: 4 pieces
- Onion: 1 head
- Milk: 600 ml
- Bay leaf: 1 piece
6
In another pot, melt the butter over low heat. Add the flour and cook on low heat for 30-40 seconds, stirring with a wooden spoon until the sauce turns light yellow.
- Butter: 60 g
- Wheat flour: 45 g
7
Remove from heat. Strain the cooled milk into the sauce and whisk vigorously until smooth.
8
Return the pot to medium heat and continue whisking for 4-5 minutes until the sauce thickens and starts to boil. Reduce the heat and simmer at a bubbling boil for 20-25 minutes. When the sauce is smooth and glossy, season and add freshly grated nutmeg.
- Nutmeg: pinch
9
Add 75 g of grated cheese and 1 teaspoon of Dijon mustard without heating.
- Cheddar cheese: 75 g
- Dijon mustard: 1 teaspoon
10
Mix 2 egg yolks with 4 tablespoons of heavy cream.
- Egg yolk: 2 pieces
- Cream 35%: 4 tablespoons