How do you say 'I'll have one of each' in French?
I've heard a tale that the croque monsieur was discovered by French workmen who placed their lunch pails next to a radiator. When they sat down to eat, their ham and cheese sandwiches had melted from the heat, and the rest is history. Of all the world's ridiculous food-creation myths, that has to be one of the worst.
A delicately crispy crunch that quickly gives way to tenderness. No thick, impenetrable rustic crusts, thanks.So let's start with the ratio of bread to filling. It's important that the amount of bread doesn't overshadow the ham and cheese inside. This means thin slices of bread—not more than three-eighths of an inch thick, though, if you can cut them even thinner, a quarter inch thick is ideal.
* Technically, a croque should be classified as a melt, but whatever, melts are really just grilled cheese sandwiches with bonus food added. That's basically it: Toast the bread in butter on both sides, layer it with a couple of slices of good ham and freshly grated cheese, and then slather on the Mornay. A bit of Dijon mustard adds just enough vinegary punch to balance all that richness.
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