Great version of a sandwich I do twice a month in average (I'm French). I'll definitely try the parmesan cheese in the mornay, it's an excellent idea ! And I'll humbly suggest that you spread the thinest layer of mustard (Maille or its equivalent) on the bread before putting the ham. Your saliva glands will thank me for that.
Hey there Bri! Thanks for another banger. If you don't mind, I'd like to share two things: 1) Thank you for making this recipe approachable. Other versions I've tried use expensive ingredients which is a pain. 2) My 3 yo son says "Let's eat this thiiiiing" when we're about to tuck into dinner. Thanks for the work you're doing. It seems like lots of us really appreciate it. Merry early Christmas.
You definitely looked like you were contemplating chomping that block of cheese 🤣. I appreciate how much recipe testing you do to make sure its perfect before you put it out to us. Every single recipe of yours I've tried has been tip-top, A+, #1 fantastic. Keep doing what you do, B-man!
100% agreed. I've tried a ton of Bri's recipes, and every one of them has either already been revisited or is on the list to be. The only food RUclipsr I'm prepared to take a recipe 100% on faith. His Khao Soi recipe in particular has my household ready to throw hands for the last bits in the pot.
This video couldn't have dropped at a more perfect time. I've been following your sourdough starter vid from a few years back, and just baked my first sourdough this morning. Going to try this with the sourdough. Thanks for the inspiration!
French ppl making a ham and cheese look like admirable cuisine still gonna turn up their nose at any American cuisine. Butter, milk, celery, carrot is such fine cuisine!
Nice recipe. I use brioche when I make these. I like the contrast of the salty mornay sauce with the sweetness of the brioche. I also add a small amount of dijon mustard inside to help glue the ham to the bread and add a tiny zip.
LEGENDARY! This was a STAPLE food in ye olde ski lodge days of the 90's in Switzerland! I vividly remember shredding on the slopes in Verbier, then hitting the chalet for a croque. There was an amazing chalet on the slope that made practically this EXACT recipe EXCEPT for 2 slight variations: 1:Emmentaler in the middle y'all... the one with the holes...swiss cheese....definitely NOT American process cheese!! For the love of all that is cheesy! 2: The mornay was half milk, half chablis wine. This added a nice acidity to cut through the cheesy awesomeness! Thank you Brian for bringing this simple culinary delight to your channel! ...One last note. This is a Croque Madame... Fried egg on top. There is almost the same recipe called a Croque Monsiuer where the egg is incorporated "French toast" style into the toast. In THAT case, the Chablis wine would be mixed with the egg and soaked into the bread. The Mornay would then be made only with milk! A little dijon, pickled onions and cornichons on the side! c'est merveilleux!
Love the detail of showing what different stove top temperatures look like as far as flame size since each stove is probably a bit different. Love the videos!
Having lived in Paris for quite a few years, I make a similar (though not authentic Madame) version fairly regularly. Two reasons, I guess: intimidated by the sauce (a little); but mainly too impatient in the a.m. So it's toast, cheese, ham, egg (fried separately) inside. Close sammie, flip 1x or 2x to ensure proper toasting, transfer to cutting board with an X for 4 pieces (because that's how my Mom my Grilled Cheeses) and serve. Sometimes I go crazy and add sliced tomatoes to fool myself that I am being healthy 😀
I just made it today with smoked turkey I had on hand from The Annex in Webster, used only one slice of bread (low carb here) with white cheddar and let me say, IT WAS SOOOO GOOD!!!
Just ate this thing. Super good. A half recipe of the mornay was enough for two sammies. Mine was much thicker for some reason. But awesome! Thanks for the recipe!
A mere 9 minutes and a ton of great advice. Again. Thank you so much for going into detail by spilling the secrets on sweaty ham, a perfect sunny side up egg and silken cheese sauce. I blow it every time at the roux. The best is your bread. THAT BREAD! I'll be dreaming of just scarfing that toast with some of your raspberry jam all afternoon. After I've finished off a Croque Madame, of course. Yum.
I have NEVER liked or enjoyed one of these. Until now...........!!! I made it this am however w cheddar n not the wonderful cheeses you suggest (sadly not available to me here). It was WONDERFUL!!! Thank you!!!
One of my favorite sandwiches. Love Yours! I place the sandwiches in a small pan, pour the sauce over and top with even more cheese, then broil it until it's brown and bubbly, then top with my egg. Soooo Good!!
Would it be possible to show off how to make a Francesinha sandwich at home? (it's a Portuguese dish which is a croque madame with minute steak, sausage and extra cheese, with a spicy tomato gravy) Awesome video as always, look forward to using it!
I was thinking about the exact same thing. The Francesinha has to be the most absurdly decadent sandwich I've ever eaten. Doesn't the tomato gravy contain both beer and white wine? Anyway, I'd love to see Brian's version of the Francesinha!
Soft "o," so more like "crock." Have made variations of this over the years, but never with a homemade Mornay sauce. Now I have no excuse not to take it all the way. This looked like perfection. I'll prob even do the fresh bread. Another great vid, Bri. And production, as always, is next level.
Would love to see a repertoire of your 3 most favorite appetizers for the holidays. Other than a charcuterie board, I need some new apps for Christmas Eve and NYE 💯
I used to make these almost all day at a french bistro. We made the mornay a day ahead and chilled it so it was thick enough to spread on the inside of the sandwich as well as on top. Also a little bit of dijon to cut through the richness. However we didn’t toast the bread which in hindsight would’ve made them so much better.
If I bought that much cheese for one sandwich, I'd be broke. It looks amazing and something I could perform but not at the price. I love this channel and I dream someday I could afford such luxury. Until we meet again...
I really like how you explained making a thin roux. I always make a standard 1:1 roux when Im making Mac and cheese but then I always have to add way more milk at the end. Any tips other than trial and error for figuring out the perfect ratio of butter to flour for a thinner roux?
Alrighty, this is the second recipe (in a row) I've seen you using Gruyere (and twice in this video alone), so I'm going to go ahead and sub. Nice job!
Your video is the second one I've seen on this. The first was America's Test Kitchen version of the Croque Monsieur, they did explain how to change it to a Croque Madam by adding the egg. Your version is decadent but believe it or not theirs was way more so (while still keeping the crunch). Both had fairly easy instructions and I look forward to trying both versions to see which I like better. Or maybe a mix of the two. If you haven't seen it, I would highly suggest it, I love watching you both to get wonderful ideas of things to cook.
Bonjour chef Lagerstrom, I absolutely adore your channel but most of all I love the way you make different breads to go with your creations. It reminds me of Paul Bocuse : when he created a humble ham sandwich, he started with the slaughter of the pig! Anyway. If I may be so bold, if you put salt on a raw egg yolk it will make that part of the yolk grainy. Many thanks.
I love the option for a combination of aged "real" cheese and American cheese. Melting on a sandwich is what American cheese is for, and that sauce looks so flavorful!
Hi. I like your videos a lot. You really do very high quality work, and it really helps when we are trying to learn how to do some of these recipies. I am vegetarian (and I appreciate that some of your videos are for vegetarian food). I think it would be nice if you would develop a a few dishes using the "Impossible" product to substitute for meat.
It's like you read my mind with this video! New to the channel and was looking for a Croque Mossier/Madame from you earlier this week. Excellent timing. Great channel!
I browsed through your videos one day and I was thinking to myself "it would be cool if there was a bit less fancy and demanding foods that aren't sandwich". I just noticed that so many of the videos were sandwiches if not fancier food :) Nice ones anyway.
Brian ! Can’t wait to try these. Please,where/ what kind of plate did you use for this? I’ve been looking for the perfect ones and you have it …. Drooling here in 🇨🇦
I'd recommand putting the sandwich with the Mornais and maybe a bit of grated cheese under the broiler before ading the egg. Just the last gourmet touch on a simple but brilliant recipe.
Hey B What’s up! I have a recommendation!!! We enjoy watching your channel because the recipes you do we (as in my family) love making and eating :) My recommendation is Carrot Cake (my wife’s absolute FAVORITE dessert in the WORLD). Will you make a demo video for carrot cake?
Just cooked this one and came out fantastic! I don't have access to several varieties of cheese, so I had to settle for some chester. I love how you make these available for us, step-by-step, without the fancy ingridients, equipment, or the lousy ASMR food porn (I HATE those videos). Many thanks from Chihuahua, Mexico!
I recommend comté as a substitute for Gruyere, it's fairly widely available, much cheaper, and I think every bit as delicious. Wonder what Brian thinks
So easy and SO good! Definitely NOT the healthiest thing you're gonna eat this week, but it might be the most delicious and memorable. Just ... make it.
hey bri I did make that green bean casserole for thanksgiving. And despite it sitting out for hours.. lol everyone still loved it! I'll have to make it fresh for them next time!
I don't want to use a sauce pot, two skillets, and the oven to make a sandwich but I'm sure there are creative ways to condense the load of dishes, such as using a sheet pan under a broiler for everything minus the sauce
By and large, it’s a ham and cheese toasted sandwich with sauce and egg…so yeah, you can trim the pots needed. You can use a toaster for the bread, do the sauce and egg in the same pan, just one after the other, and use the same pan to shove under the grill/broiler. But it’s also just a lot for a sandwich so if you’re committed to making it, you might as well commit fully. 😊
great vid Bri, ive seen this made many times but never actually tried it before. Something about the the sauce kind of weirds me out though im sure it's delicious
Croque madame or croque monsieur...that's the real question. 🤪 Honestly would totally order a croque madame. When I lived there I noted croque monsieur on every menu and not being a sandwich guy, basically ignored it. This looks fantastic though
Toasting buttered bread in the skillet vs. a toaster is just the best idea. You can melt cold butter in the pan, you can toast just one side if you want, and you get a fully integrated butter/toast product. It's awesome. I also think the similarities of the croque madame and eggs benedict go unnoticed most of the time. I love both, but next time I make a croque madame, I'll do it open face, stacked from the bottom with bread, ham, cheese, egg, and sauce. If you want the full monty, just make two open face sandwiches.
Hey Bri!!!✌️ Nice little Schnuck’s photo bomb! I love to see pieces of St Louis in your stuff (like Jay’s… I see you). It made me think about St Louis food that you could put on the map… specifically PORK STEAKS! I grew up on them, and when I moved to Chicago 14 years ago I had to haul a butt up to the butcher to get them sliced. They are starting to come that way now but in my experience, no one outside the bi-state area knows what to do with them. It’s a hidden gem that gets no love (unlike ribs, Budweiser, toasted ravs or Ted Drewes) Give it a thought and let’s eat this thing!
Same here. Lived in the Lou for about 17 years and learned to love pork steaks, toasted Rav and yes, Ted Drew's root beer floats, lived less than five minutes from TD's on Chippewa.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Great version of a sandwich I do twice a month in average (I'm French). I'll definitely try the parmesan cheese in the mornay, it's an excellent idea ! And I'll humbly suggest that you spread the thinest layer of mustard (Maille or its equivalent) on the bread before putting the ham. Your saliva glands will thank me for that.
not mad at that idea at all!
What about the egg inside between the melty cheese?
@@rainingkind then it wouldnt be a Croque Madame
@@helloandgoodbye7286 Yeah, but… 😀
@@rainingkind I think that would be considered a not traditional Croque Monsieur their pretty much the same thing tho
I appreciate how you break down every step and make it easy to follow. It makes these fancy pants meals seem possible for the average home cook.
I like to broil the mornay on top and then add the egg, plus I add a little inside the sandwich like a spread so you still have the creaminess.
Hey there Bri! Thanks for another banger. If you don't mind, I'd like to share two things:
1) Thank you for making this recipe approachable. Other versions I've tried use expensive ingredients which is a pain.
2) My 3 yo son says "Let's eat this thiiiiing" when we're about to tuck into dinner.
Thanks for the work you're doing. It seems like lots of us really appreciate it.
Merry early Christmas.
Thanks for watching! So glad your son likes the vids.
That's so cute your 3 year old say, let's eat this thing, too funny.
You definitely looked like you were contemplating chomping that block of cheese 🤣. I appreciate how much recipe testing you do to make sure its perfect before you put it out to us. Every single recipe of yours I've tried has been tip-top, A+, #1 fantastic. Keep doing what you do, B-man!
always love hearing that, Brett. Thanks, brother.
Any time I have a block of gruyere and I trim the rind off, I'll go back and nibble off the back side of it, everything the knife left on..
100% agreed. I've tried a ton of Bri's recipes, and every one of them has either already been revisited or is on the list to be. The only food RUclipsr I'm prepared to take a recipe 100% on faith. His Khao Soi recipe in particular has my household ready to throw hands for the last bits in the pot.
@@The_Razielim how can you NOT nibble some cheese when you're prepping it?
@@bradsimpson8724 yep, whenever I'm craving something specific, I ALWAYS go to Bri's channel first to see if he has a vid on it.
Munster cheese also works pretty well for the inside of the Madame.
whoa, he put so much effort into the videos that it even says grams and celsius with text on screen. who would have thunk it that you can do that
I like that you showed the flame size when describing the heat setting.
This video couldn't have dropped at a more perfect time. I've been following your sourdough starter vid from a few years back, and just baked my first sourdough this morning. Going to try this with the sourdough. Thanks for the inspiration!
Thanks!
That self satisfied expression at the end of the video is pure gold! Love it!
French ppl making a ham and cheese look like admirable cuisine still gonna turn up their nose at any American cuisine. Butter, milk, celery, carrot is such fine cuisine!
Nice recipe. I use brioche when I make these. I like the contrast of the salty mornay sauce with the sweetness of the brioche. I also add a small amount of dijon mustard inside to help glue the ham to the bread and add a tiny zip.
De la brioche ??? Hérétique !
@@Lostouille Brule-moi sur le bucher!
It always amazes me how much research you put into your recipes. And those video edits are amazing, too. All of it is *chef's kiss*
LEGENDARY! This was a STAPLE food in ye olde ski lodge days of the 90's in Switzerland! I vividly remember shredding on the slopes in Verbier, then hitting the chalet for a croque. There was an amazing chalet on the slope that made practically this EXACT recipe EXCEPT for 2 slight variations: 1:Emmentaler in the middle y'all... the one with the holes...swiss cheese....definitely NOT American process cheese!! For the love of all that is cheesy! 2: The mornay was half milk, half chablis wine. This added a nice acidity to cut through the cheesy awesomeness! Thank you Brian for bringing this simple culinary delight to your channel! ...One last note. This is a Croque Madame... Fried egg on top. There is almost the same recipe called a Croque Monsiuer where the egg is incorporated "French toast" style into the toast. In THAT case, the Chablis wine would be mixed with the egg and soaked into the bread. The Mornay would then be made only with milk! A little dijon, pickled onions and cornichons on the side! c'est merveilleux!
I like to add a bit of the white sauce on the inside of the sandwich, and toast the top of the sandwich by putting it beneath the oven grill.
That looks so nice. You should absolutely try "Francesinha" it's a traditional Portuguese dish and I LOVE IT.
That hack for sunny side up eggs is a game changer. And the sammich - oooh la la!
Egg yolk was way too cooked for me.
This is an amazing yet easy meal to make. Really, a perfect meal for weeknighting.
Love the detail of showing what different stove top temperatures look like as far as flame size since each stove is probably a bit different. Love the videos!
Now I want to make an Italian version of this with more Italian cheeses and crispy prosciutto
1st chef ever to preheat your pan….👏👏
I tried one of these for the first time when in Paris and I loved it
Having lived in Paris for quite a few years, I make a similar (though not authentic Madame) version fairly regularly. Two reasons, I guess: intimidated by the sauce (a little); but mainly too impatient in the a.m. So it's toast, cheese, ham, egg (fried separately) inside. Close sammie, flip 1x or 2x to ensure proper toasting, transfer to cutting board with an X for 4 pieces (because that's how my Mom my Grilled Cheeses) and serve. Sometimes I go crazy and add sliced tomatoes to fool myself that I am being healthy 😀
This was my go to late night meal all three times I was in Paris. Usually served with a small spring greens
Delicious and beautiful recipe! Thank you very much for sharing! 👍👍👍
I just made it today with smoked turkey I had on hand from The Annex in Webster, used only one slice of bread (low carb here) with white cheddar and let me say, IT WAS SOOOO GOOD!!!
Toasted sourdough works great too. French place in Cary NC does it like that. Amazing. Great videos Brian!!
Just ate this thing. Super good. A half recipe of the mornay was enough for two sammies. Mine was much thicker for some reason. But awesome! Thanks for the recipe!
A mere 9 minutes and a ton of great advice. Again. Thank you so much for going into detail by spilling the secrets on sweaty ham, a perfect sunny side up egg and silken cheese sauce. I blow it every time at the roux. The best is your bread. THAT BREAD! I'll be dreaming of just scarfing that toast with some of your raspberry jam all afternoon. After I've finished off a Croque Madame, of course. Yum.
I love both versions of this sandwich. The madame with the egg gives you a little more sauciness with the perfectly cook egg.
I have NEVER liked or enjoyed one of these. Until now...........!!! I made it this am however w cheddar n not the wonderful cheeses you suggest (sadly not available to me here). It was WONDERFUL!!! Thank you!!!
One of my favorite sandwiches. Love Yours! I place the sandwiches in a small pan, pour the sauce over and top with even more cheese, then broil it until it's brown and bubbly, then top with my egg. Soooo Good!!
Well, the restaurateur game has been explained in two minutes and 36 seconds. Quality content … Salute
Would it be possible to show off how to make a Francesinha sandwich at home? (it's a Portuguese dish which is a croque madame with minute steak, sausage and extra cheese, with a spicy tomato gravy) Awesome video as always, look forward to using it!
I was thinking about the exact same thing. The Francesinha has to be the most absurdly decadent sandwich I've ever eaten. Doesn't the tomato gravy contain both beer and white wine? Anyway, I'd love to see Brian's version of the Francesinha!
This might be my favorite thumbnail. A beautiful classic.
Soft "o," so more like "crock." Have made variations of this over the years, but never with a homemade Mornay sauce. Now I have no excuse not to take it all the way. This looked like perfection. I'll prob even do the fresh bread. Another great vid, Bri. And production, as always, is next level.
Jarlsberg and Maasdam cheeses work well inside the sammich really well too
Would love to see a repertoire of your 3 most favorite appetizers for the holidays. Other than a charcuterie board, I need some new apps for Christmas Eve and NYE 💯
I’ve been dying to try to make one of these, but I’ve been too intimidated. But now feel confident enough to give it a go 😊 thank you!
I used to make these almost all day at a french bistro. We made the mornay a day ahead and chilled it so it was thick enough to spread on the inside of the sandwich as well as on top. Also a little bit of dijon to cut through the richness. However we didn’t toast the bread which in hindsight would’ve made them so much better.
If I bought that much cheese for one sandwich, I'd be broke. It looks amazing and something I could perform but not at the price. I love this channel and I dream someday I could afford such luxury. Until we meet again...
My husband is the first guy who came to mind ❤definitely making this 🙏🏻❤️
@@SynthBiker.. me?
I really like how you explained making a thin roux. I always make a standard 1:1 roux when Im making Mac and cheese but then I always have to add way more milk at the end. Any tips other than trial and error for figuring out the perfect ratio of butter to flour for a thinner roux?
Alrighty, this is the second recipe (in a row) I've seen you using Gruyere (and twice in this video alone), so I'm going to go ahead and sub. Nice job!
Your video is the second one I've seen on this. The first was America's Test Kitchen version of the Croque Monsieur, they did explain how to change it to a Croque Madam by adding the egg. Your version is decadent but believe it or not theirs was way more so (while still keeping the crunch). Both had fairly easy instructions and I look forward to trying both versions to see which I like better. Or maybe a mix of the two. If you haven't seen it, I would highly suggest it, I love watching you both to get wonderful ideas of things to cook.
When I am making Croques I use bechamel instead of Mornay. I like the way the the sauce with the nutmeg notes tastes with a cheesy sandwich.
I am so stoked for this video. I've always wanted to make this at home--gonna give it a try!
Bonjour chef Lagerstrom,
I absolutely adore your channel but most of all I love the way you make different breads to go with your creations. It reminds me of Paul Bocuse : when he created a humble ham sandwich, he started with the slaughter of the pig!
Anyway. If I may be so bold, if you put salt on a raw egg yolk it will make that part of the yolk grainy. Many thanks.
I love your videos Brian. They inspire me so much and you too! Everything best for you
I tried your old bread recipe today. It was a bit of hassle but it turned out okay.
I love the option for a combination of aged "real" cheese and American cheese. Melting on a sandwich is what American cheese is for, and that sauce looks so flavorful!
Thank you for this video! I’m learning to cook more and more and just made this for the first time tonight! Very delicious! 🎉🎉🎉
Brian can you do a kitchen essentials vid? Pots / pans / etc
Hi. I like your videos a lot. You really do very high quality work, and it really helps when we are trying to learn how to do some of these recipies.
I am vegetarian (and I appreciate that some of your videos are for vegetarian food). I think it would be nice if you would develop a a few dishes using the "Impossible" product to substitute for meat.
Definitely going to make this for the love of my life :)
It's like you read my mind with this video! New to the channel and was looking for a Croque Mossier/Madame from you earlier this week. Excellent timing. Great channel!
Anything with extra sauce is worth the effort. I'm doing this today. Thanks for the recipe?
I browsed through your videos one day and I was thinking to myself "it would be cool if there was a bit less fancy and demanding foods that aren't sandwich". I just noticed that so many of the videos were sandwiches if not fancier food :) Nice ones anyway.
Looks amazing, will definitely make it! Thanks again!!!
My favorite sandwich 😭 thank you
Brian ! Can’t wait to try these. Please,where/ what kind of plate did you use for this? I’ve been looking for the perfect ones and you have it …. Drooling here in 🇨🇦
For best effects toast after you pour the Mornay and it gets even better.
Only because you shared this recipe, I will make it lol. Thank you, again for your videos!
I'd recommand putting the sandwich with the Mornais and maybe a bit of grated cheese under the broiler before ading the egg. Just the last gourmet touch on a simple but brilliant recipe.
Hey B What’s up! I have a recommendation!!! We enjoy watching your channel because the recipes you do we (as in my family) love making and eating :)
My recommendation is Carrot Cake (my wife’s absolute FAVORITE dessert in the WORLD). Will you make a demo video for carrot cake?
Having just visited Portugal, this reminds me of their famous belt buster, the francesinha. Would love to see your take on that sandwich.
Love mine under the broiler after the mornay goes on. But yours looks awesome
One of my favorite breakfasts. This looks delicious!!!
Don't you typically broil the sauce on top of the sandwich?
Just cooked this one and came out fantastic! I don't have access to several varieties of cheese, so I had to settle for some chester. I love how you make these available for us, step-by-step, without the fancy ingridients, equipment, or the lousy ASMR food porn (I HATE those videos). Many thanks from Chihuahua, Mexico!
I recommend comté as a substitute for Gruyere, it's fairly widely available, much cheaper, and I think every bit as delicious. Wonder what Brian thinks
So easy and SO good! Definitely NOT the healthiest thing you're gonna eat this week, but it might be the most delicious and memorable. Just ... make it.
If you want to make it even better pop it under the grill (broiler) before putting the egg on top so the sauce browns sightly
This looks delicious. I need to try this soon.
This actually makes it look easy and doable one weekend morning
Love it! Thank you for sharing.
Croque-madame de classe mondiale!!!
hey bri I did make that green bean casserole for thanksgiving. And despite it sitting out for hours.. lol everyone still loved it! I'll have to make it fresh for them next time!
I feel criminally early to
such amazing content...
never!
I've never heard of this but it looks delicious!
I don't want to use a sauce pot, two skillets, and the oven to make a sandwich but I'm sure there are creative ways to condense the load of dishes, such as using a sheet pan under a broiler for everything minus the sauce
By and large, it’s a ham and cheese toasted sandwich with sauce and egg…so yeah, you can trim the pots needed. You can use a toaster for the bread, do the sauce and egg in the same pan, just one after the other, and use the same pan to shove under the grill/broiler. But it’s also just a lot for a sandwich so if you’re committed to making it, you might as well commit fully. 😊
Ooooooo yeah! Looks incredible!
Agree with some Dijon added
best chef on youtube
Looks sooooooooooo good 👍
Does the milk's temperature matter before adding it to the roux?
great vid Bri, ive seen this made many times but never actually tried it before. Something about the the sauce kind of weirds me out though im sure it's delicious
I usually combine Croque madame with the savory french toast, for the ultimate brunch sandwich.
Croque madame or croque monsieur...that's the real question. 🤪
Honestly would totally order a croque madame. When I lived there I noted croque monsieur on every menu and not being a sandwich guy, basically ignored it. This looks fantastic though
Toasting buttered bread in the skillet vs. a toaster is just the best idea. You can melt cold butter in the pan, you can toast just one side if you want, and you get a fully integrated butter/toast product. It's awesome.
I also think the similarities of the croque madame and eggs benedict go unnoticed most of the time. I love both, but next time I make a croque madame, I'll do it open face, stacked from the bottom with bread, ham, cheese, egg, and sauce. If you want the full monty, just make two open face sandwiches.
Question about the bread recipe: Would the recipe still work if I were to replace the AP flour by whole wheat flour? Thanks! :)
Love this. You should do grilled cheeses around the world - maybe a rarebit next ;)
Wasn't sold until that cheese pull at the end 😮. Now I'm starving lol
ILLINOIS!!! Man, that was driving me crazy....
Never heard of that, but of course, it looks delicious!
trying this for sure thanks bri....
Hey Brian, do you have a good-great beef Wellington recipe ?????
Bro this is the best hangover meal
Hey Bri!!!✌️
Nice little Schnuck’s photo bomb! I love to see pieces of St Louis in your stuff (like Jay’s… I see you).
It made me think about St Louis food that you could put on the map… specifically PORK STEAKS!
I grew up on them, and when I moved to Chicago 14 years ago I had to haul a butt up to the butcher to get them sliced. They are starting to come that way now but in my experience, no one outside the bi-state area knows what to do with them. It’s a hidden gem that gets no love (unlike ribs, Budweiser, toasted ravs or Ted Drewes)
Give it a thought and let’s eat this thing!
Same here. Lived in the Lou for about 17 years and learned to love pork steaks, toasted Rav and yes, Ted Drew's root beer floats, lived less than five minutes from TD's on Chippewa.