There are many lovely carbs I enjoy using as sandwich breadincludingpancakesandfrench toastbut oddly, I rarely use croissants.
However, day-old croissants, or store-bought packaged croissants are a different story.
If you havent met a croque monsieur before, its an elevated ham and cheese sandwich of French origin.
The whole sandwich is toasted until crisp, melty, and golden brown in a buttery pan.
Add an egg on top and now you have a croque madame.
I told you it was elevated.
Croissants arent crusty in the sense that sourdough loaves arecrusty, but personally, thats part of the allure.
Meaning those airy pockets get filled with creamy custard.
That said, if you want to skip the custard bath, you totally can.
How to make a Croissant Monsieur
1.
Soak your croissant in custard
Whisk a bit of cream with an egg and salt.
Split the croissant in half equatorially and dunk it in the custard to soak up the mixture.
Fry the halves in a buttered frying pan just until all sides are lightly browned.
Take the pieces out and let them cool briefly on a wire rack.
The custard creates a soft, spongy texture with the bread that I adore.
Skip to step two if youre not interested or you just want to save time.
The sandwich will be crisper without the custard.
Make the bechamel sauce
Whipping up a small amount of bechamel sauce is easier than it sounds.
Heat a quarter cup of milk in the microwave until steaming.
While whisking continuously, slowly pour in the warm milk.
Turn off the heat and add a pinch of salt and nutmeg.
Build the sandwich
Spread some of the bechamel sauce onto each side of the croissant.
Spread some dijon on the ham and close up the sandwich.
Fry it
In the same buttery pan, add a tad more butter and place the sandwich inside.
I topped my sandwich with more cheese, but if you plan to flip it then dont.
After three to five minutes, flip the sandwich to toast the other side.
If youre not flipping it, take it out once the cheese has melted.
This croissant monsieur is a Level 10 for decadence.
This sandwich is best enjoyed right away.
Make the bechamel sauce by adding the butter and flour to a small pot over medium heat.
Mix in the salt and nutmeg.
Melt the teaspoon of butter in a frying pan over medium-low heat.
Whisk the egg, cream, and salt in a bowl.
Dunk the croissant halves into the custard and add them to the frying pan.
Fry them until all sides have lightly browned.
Remove the croissants from the pan to a wire rack.
kill the two sandwiches and put them back in the frying pan.
Top them with a little extra cheese if you like and put a lid on the pan.
Fry them over medium-low heat until the bottoms are toasty and the cheese in the center is melted.
