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.
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!
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.
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.
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!
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.
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.
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!
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 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?
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!!!
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 😀
Looks delicious but wtf, in Australia this would be a $25 ham/cheese taking 20-30 min to prep and serve. Why??? I can do a ham/cheese in 10min, maybe not as nice but about $6 over that and time?
0:49 This statement is one of the fallacies that chefs perpetuate and drives this food scientist crazy. You only cook the roux long enough until the starch molecules are surrounded by fat. When you think about how long the sauce cooks, there will never be any taste of "uncooked flour". The fat encased starch becomes gelatinized and is easily emulsified into the rest of the liquid. All you need to say is, "after the fat and flour are well combined, cook the roux to your desired color." Check out Harold McGee's book "On Food and Cooking", a good layman's explanation. Other than this, I love your channel.
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...
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 know it's completely wrong..... But i make mine with a fresh hollandaise sauce instead. That way it gives off the eggs Benedict style, but on a ham and cheese toasty whilst still presenting like a croque-madam
after 40 yrs in Switzerland I still don't get what the us calls Swiss cheese. gruyère is Swiss. emmental is Swiss and french has holes but doesn't taste like the American stuff. is it like curry in the UK? is it a bakah gaijin situation?
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!
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.
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.
Funny thing is that Madame Croque is with egg and Monsieur is without.. so anyone who knows French will see the irony although it is pretty much self explanatory 😊😊😂
Still waiting for Polish bigos and in general youtube needs more eastern European cuisine. It is bit tiresome to see 25th French dish when there are many amazing dishes in eastern Europe that don't have deserving recognition. There are videos about them but those are how to's make by home cooks that will never reach international audience simply by fact they are not in English. And this is perfect time for dishes form north eastern regions, because they are hardy and warming just ideal for cold weather.
I'll have eggs any time of day, but not on top of sandwiches or inside hamburgers. I like fried egg sandwiches, but the yolk has to be hard. Thanks but no thanks.
Need some mustard on the inside of the bread! I also like to do just a béchamel and then top the sandwich with it, then some shredded Gruyère on top, then broil it for a second and then the egg. Why’d you break the yolk in the pan? On the Sammie!
I know that it would be a sacrilege to be using black pepper in the mornay, but I prefer the milder black pepper over the white pepper which tends to be overpowering. Besides there's already specks in the nutmeg, why not have the black pepper in there too?
This is actually a really simple recipe. First book a plane ticket to Glasgow and arrange for a car rental so we can gather Red Clawson Winter Wheat to for our bread...
Wouldn’t call it an easy Sandwich if you need to use 2 pans and one pot to make it. 🙈 I am into these kind of foods so i will make it anyway. Looks delicious.
Great recipe! I like to add a couple of dashes of hot sauce to the mornay, a swipe of Dijon to the bread , and to run the sandwich with the mornay under the broiler for a little toasted cheese goodness.
Is a sandwich still a sandwich if you need a knife and fork to eat it. As the whole concept for sandwich was to be able to eat it with one hand and hold your cards in the other hand
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
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've never seen anyone eat a sandwich with a knife and fork before...lol. _real_ fancy
Question about the bread recipe: Would the recipe still work if I were to replace the AP flour by whole wheat flour? Thanks! :)
Interesting never knew abt the cheese sauce, thght it was just with the egg on top
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.
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.
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.
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!
Munster cheese also works pretty well for the inside of the Madame.
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.
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.
That looks so nice. You should absolutely try "Francesinha" it's a traditional Portuguese dish and I 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!
Don't you typically broil the sauce on top of the sandwich?
This is an amazing yet easy meal to make. Really, a perfect meal for weeknighting.
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
Pregrated parm, Bri? PREGRATED PARM??!! I don’t even know who you are anymore.
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!
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
Hey Bri would you be willing to make your take on the Waffle House all star special?
I like that you showed the flame size when describing the heat setting.
Can we call something a sandwich if a knife and fork aren't optional?
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 💯
Now I want to make an Italian version of this with more Italian cheeses and crispy prosciutto
Provided by the french: Heart attack tutorial
That hack for sunny side up eggs is a game changer. And the sammich - oooh la la!
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*
I feel criminally early to
such amazing content...
never!
That self satisfied expression at the end of the video is pure gold! Love it!
I’m not a big fan of this sandwich.
Toasted sourdough works great too. French place in Cary NC does it like that. Amazing. Great videos Brian!!
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?
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!
1st chef ever to preheat your pan….👏👏
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!!!
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 😀
Looks delicious but wtf, in Australia this would be a $25 ham/cheese taking 20-30 min to prep and serve. Why??? I can do a ham/cheese in 10min, maybe not as nice but about $6 over that and time?
Delicious and beautiful recipe! Thank you very much for sharing! 👍👍👍
Whoa, whoa, whoa, whoa... I refuse to accept that American singles are "fake cheese". It's just...augmented cheddar.
0:49 This statement is one of the fallacies that chefs perpetuate and drives this food scientist crazy. You only cook the roux long enough until the starch molecules are surrounded by fat. When you think about how long the sauce cooks, there will never be any taste of "uncooked flour". The fat encased starch becomes gelatinized and is easily emulsified into the rest of the liquid. All you need to say is, "after the fat and flour are well combined, cook the roux to your desired color." Check out Harold McGee's book "On Food and Cooking", a good layman's explanation. Other than this, I love your channel.
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...
Love this. You should do grilled cheeses around the world - maybe a rarebit next ;)
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 know it's completely wrong..... But i make mine with a fresh hollandaise sauce instead. That way it gives off the eggs Benedict style, but on a ham and cheese toasty whilst still presenting like a croque-madam
after 40 yrs in Switzerland I still don't get what the us calls Swiss cheese. gruyère is Swiss. emmental is Swiss and french has holes but doesn't taste like the American stuff. is it like curry in the UK? is it a bakah gaijin situation?
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!
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.
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.
Funny thing is that Madame Croque is with egg and Monsieur is without.. so anyone who knows French will see the irony although it is pretty much self explanatory 😊😊😂
Still waiting for Polish bigos and in general youtube needs more eastern European cuisine. It is bit tiresome to see 25th French dish when there are many amazing dishes in eastern Europe that don't have deserving recognition. There are videos about them but those are how to's make by home cooks that will never reach international audience simply by fact they are not in English. And this is perfect time for dishes form north eastern regions, because they are hardy and warming just ideal for cold weather.
I'll have eggs any time of day, but not on top of sandwiches or inside hamburgers. I like fried egg sandwiches, but the yolk has to be hard. Thanks but no thanks.
Need some mustard on the inside of the bread! I also like to do just a béchamel and then top the sandwich with it, then some shredded Gruyère on top, then broil it for a second and then the egg. Why’d you break the yolk in the pan? On the Sammie!
I love both versions of this sandwich. The madame with the egg gives you a little more sauciness with the perfectly cook egg.
Of course the recipe looks awesome, but if anybody has a "Bri guy foot" fetish, 4:38 to 4:42 is your (ever so slight) window of opportunity 😂
Croque Mister (I know I spelled that wrong but I'm sure you know what I'm talking about) is without an egg?
When you tossed half a stick of butter into your egg pan, I was like, "What the heck?! Are you going to deep fry your egg?".
Hey. Y'put fried egg on sandwich? Not sandwich 'nymore.
Well, in Ftrance you will never get somthing like this in a bar/restaurant/food-station of any kind.
I know that it would be a sacrilege to be using black pepper in the mornay, but I prefer the milder black pepper over the white pepper which tends to be overpowering. Besides there's already specks in the nutmeg, why not have the black pepper in there too?
Brian can you do a kitchen essentials vid? Pots / pans / etc
This is actually a really simple recipe. First book a plane ticket to Glasgow and arrange for a car rental so we can gather Red Clawson Winter Wheat to for our bread...
At the beginning: “Until the raw edge of the flour is sizzled off.” What does this mean please.
A spoon of mustard wouldn't hurt. And I personally would put the thing under a broiler for 30 sec.
i took french for 7 years in school and I still don't full understand what a Croque Madame/Monsieur are
Am I the only person that doesn’t understand why we call skillet fried bread “toasted?”
Hey Brian, do you have a good-great beef Wellington recipe ?????
Wouldn’t call it an easy Sandwich if you need to use 2 pans and one pot to make it. 🙈
I am into these kind of foods so i will make it anyway. Looks delicious.
My French wife fainted when you substituted American cheese singles.
The youtube cooking channel bingo card has "raw edge of flour" as the freebie in the middle.
I tried your old bread recipe today. It was a bit of hassle but it turned out okay.
The age old question:
Is a fork and knife sandwich actually a sandwich at all?
🤔
ILLINOIS!!! Man, that was driving me crazy....
This reminds me of a fancy, classy Kentucky hot brown.
Make for someone you love aye... Did Lauren get a gluten free one? :) Don't forget number 1.
My favorite sandwich 😭 thank you
I would recommend broiling the "monsieur" then add the egg for the "madame".
Great recipe! I like to add a couple of dashes of hot sauce to the mornay, a swipe of Dijon to the bread , and to run the sandwich with the mornay under the broiler for a little toasted cheese goodness.
When you say " umami flavors I think = FART.
I will never make this, but would marry anyone who would cook it for me. 😂
This sandwich was begging for some onion and tomato to provide balance and acidity.
Do you have a tatt of the state of Illinois on your arm?
I'm from the Western Suburbs. 🍻
Ah the Croque Madame, the mother of the Portuguese Francesinha!
This is health food compared to kind I ate in Porto Portugal, the Francesinha
Definitely going to make this for the love of my life :)
thats probably the worst sunny side egg i have ever seen. it looks tasteless and just plain awefull.
Gouda mentioned, swell with cheese, candles and knife stabbings
Love this one. BYW your hair reminds me of Max Headroom!
What store is the footage from? I can't find Havarti Dill in the deli's near me
Never-ever-discount how important nutmeg is in cheese sauces.
Is a sandwich still a sandwich if you need a knife and fork to eat it. As the whole concept for sandwich was to be able to eat it with one hand and hold your cards in the other hand
spread the sauce so that you miss a decent size of the corner. And lump the green onion in just one bite area 🙄
Next you should make a simple one like just ham and American cheese
Does the milk's temperature matter before adding it to the roux?
Oooo. This video made me want to request a recipe for a Monte Cristo. Do it.
Hey. Y'eatin it with forknknife? Not Sanwich.
Ah, man, I haven't been to a Schnuck's in like ten years.
A day old comment for what looks like a DAY of EGG ')
Looks yum but heartattack alert... Lots of fat. Wowsers