Croque monsieur: Difference between revisions

A ''croque monsieur'' is traditionally made with slices of [[Brioche]]-like ''[[pain de mie]]'', topped with grated cheese and slightly salted and peppered, before being baked in an oven, or fried in a [[frying pan]]. The dish can also be made with normal butter bread,{{huh?|date=July 2016}} with a soft crust. Made with simple, squared toast bread, it would be a very cheap version of its original. Instead of the butter bread, the bread may optionally be browned by [[grilling]] before being dipped in whipped eggs. Traditionally, [[Emmental (cheese)|Emmental]], or [[Gruyère (cheese)|Gruyère]] is used, optionally [[Comté (cheese)|Comté]] cheese as well. Some [[brasserie]]s also add [[Béchamel sauce]].

''Croques monsieur'' may be baked or fried so that the top cheese can melt over the bread's edges.<ref name=aufeminin>{{cite web |url=http://www.aufeminin.com/cuisine-facile/croque-monsieur-s648051.html |title=croque-monsieur et croque-madame |date=18 March 2009 |publisher=aufimin cuisine suisse |language=French |accessdate=2015-08-21}}</ref><ref>{{cite web |url=http://www.cuisineactuelle.fr/recettes/croque-monsieur-au-four-128819 |title=Croque monsieur au four |publisher=Cuisine actuelle |accessdate=2015-08-21}}</ref> The grilled version is a "lost in translation" by-product outside France since ''grillé'' means fried, but not grilled, and this is considered a cheap version of dish. Croque-monsieur-specific horizontal grills exist.