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Archive for March 15th, 2021

A good friend received a Pullman loaf pan for Christmas, it had been on her list for many years. I had no idea what it was so I researched it and found that it was a loaf pan that makes a perfectly square slice of bread! Click here for a little history on the loaf. And of course, I fell down the rabbit hole on what this specific loaf can be utilized in and discovered that Croque-Monsieur can be one such recipe! I looked at a number of videos creating this delectable treat but landed on Binging with Babish’s Brooklyn Nine Nine recipe. Babish had made the leap and used a beautiful brioche for one of his renditions so I thought I’d pull two recipes together and made a Pullman Brioche loaf. Of course, I don’t have a Pullman loaf pan, but it’s easy to adapt your existing loaf pan (as Babish does in his video, however, I used a flat sheet sprayed with non-stick spray inverted onto the top of the loaf pan with a weight (small, cast iron frying pan) placed on the top). My loaf didn’t turn out quite square but I saved myself close to $50 in buying a pan for sandwich bread. The brioche recipe I chose wasn’t particularly good so I won’t list it here but the overall inspiration is exceptional. This is definitely not a calorie-reduced sandwich but if you feel like splurging, it’s totally worth it.

Here is the Brooklyn Nine Nine Croque Monsieur moment (the croque monsieur moment goes only to 49 seconds so you needn’t watch the entire clip).

A deliciously cheesy, hammy mess of a sandwich.

Croque-Monsieur taken up a notch!

Makes 2 Sandwiches

Ingredients:

  • 4 thickly sliced brioche bread
  • 120 mL béchamel sauce
  • 10 mL Dijon mustard
  • 2 slices of good quality, thinly sliced ham (I used an Italian ham)
  • Grated cheese (traditionally Gruyère)
  • Butter

Directions:

  1. Toast the brioche slices on one side. Butter the on untoasted side of each slice.
  2. Add about 30 mL of béchamel to each toasted side of the bread. Add some cheese to both sides of the béchamel and press down.
  3. Spread about 5 mL mustard on each piece of ham. Fold each piece of ham to fit onto the bread and place on top. Add the second piece of bread on top of the ham, cheese side down. Place into a pre-heated cast iron pan.
  4. Press down on the sandwiches to compress slightly. Cover and cook each side until golden and cheese has melted.
  5. Cut each sandwich into two and serve with a dill pickle.

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