Europe is blessed with beautiful nature and wonderful weather, but the mentality is so frugal and economical. As a result, they have a knack for making a big deal out of the most simple and ordinary things. Thinking specifically of France, let's take ratatouille as an example: it is a peasant dish that throws together the excess seasonal harvest of aubergines, courgettes, tomato, and onion to make an admittedly delicious vegetarian stew. Sandwich jambon beurre? Just a baguette slathered with butter and cured meat. Creme brulee is just eggs, sugar, and cream. Now compared with Arab culture, our food is generously laden with meats, spices, nuts, and dried fruit. There is no comparison. This is actually a good lesson on the value of good marketing: selling the ordinary as extraordinary. I digress, so back to this croque monsieur: sourdough slices are fried in butter, layered with cured meat, beschamel sauce, french cheese, and baked a bit longer to finish. To fully exploit the market, this is a croque monsieur sandwich, and if you fry an egg and add it to the sandwich, you've got yourself a croque madame.
Ingredients:
2 pieces of bread
Dijon mustard
cured meat
comté cheese
butter
béchamel Sauce
Method:
Add butter to a medium-heat skillet. Add both pieces of bread and fry until both sides are golden.
Arrange the bread on a baking sheet. Spread Dijon mustard on one piece. Top with cured meat, shredded comté cheese, and béchamel sauce. Sandwich the remaining piece of bread on top.
Drizzle with more béchamel and sprinkle with more cheese, as desired.
Cook in the oven at 350F for 10 minutes. If making a croque madame, serve with a fried egg.
صحة و عافية
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