How to Make Delicious Croque Monsieur at Home

At abeat know,...can say,.. need to be

Live Brian! Mr. Crunchy! He did a great job 🎉

Why does the inside top half of toast get 2 tbsps of mornay while the bottom half gets 1 tbsp?

Lady spitting some facts! I love it

It's like a Monte Cristo but way better

"Croque" did not mean "crunch" but "to bite with a crunch" (croque monsieur is something that does not make sense in French, so we made it a meal name :))

Wonderful to loose weight, thank you

I want Brian's ham.

Maille mustard is required inside the sandwich. I use Gruyere with it.

The Mornay only goes in top for me. I also put two fried eggs on top of each Croque. My kids demand it!!

no dijon mustard??

I wanted to eat one of these sandwich’s until I seen how much butter is used🤮

Somehow this channel manages to take off all the sexiness of cooking

Croque Monsieur doesn’t mean. Mr. Crunchy. It means crunchy man. The French would refer to Mr. Coursac as Monsieur Coursac, not Coursac Monsieur!

I made this for Christmas lunch!! Very nice!! And we really liked the Pepperidge Farm bread recommendation. Glad I was able to find it. The only changes I made were, I added a bit of dijon mustard in the middle of the meat as someone recommended and I prepared the mornay sauce the day before and refrigerated it. My friend and I both said the dijon helped cut through the cheese in a good way and really provided a nice layer of balance (I didn't spread it fully so some bites had the mustard and others did...that's how we were able to compare...next time I'll spread it). The bread stayed beautifully crunchy, too!! Not a hard crunchy, but a nice soft crunch.

This is okay but if you want the real deal watch Chefs Jean-Pierre ham and cheese.

Like others here, I have tried several different ways of making this delicious sandwich, from simple to exotic. This particular recipe is very tasty but a bit too cheesy, in my opinion. If you like extra cheese on your pizza, you'll probably like this one, but my wife and I prefer making it without the bechamel/mornay sauce. We use French or Sourdough baguette, and slice diagonal slices for our sandwich. Butter one side, put ham on top of the buttered side, then grate gruyere on top of the ham. Then spread Dijon mustard on the top slice and complete the sandwich. In a skillet, melt some butter then put the sandwiches in and brown both sides. You end up with a crunchy sandwich with the great combination of gruyere and Dijon, plus the sandwich doesn't slide around while you are trying to eat it! All that bechamel/mornay makes for a sloppy and super-rich sandwich, but if that is your preference, go for it.

I have watched about 10 videos on making this as well as read many recipes. No two are alike. The techniques vary widely but this one seems the easiest yet still very French!

RECIPE IS CLICKBAIT YOU CANT SEE IT

Way to much work....

I love and make the croque madame

I wouldn't add salt, the cheese has plenty 😉

I fell in love with this in Europe.
White pepper, rather than black, since it is a white sauce. Give a Lightly milder flavor.
Nutmeg is added to many recipes. Ice cream was my particular favorite.
Thank you.

You Suck At Cooking did this recently and I'm absolutely amazed how a comedy cooking channel managed to do it so much better than this.

Excellent!

I HATE it when they always say "mmm" when they take a bite. That says precisely nothing to the audience. Chris Kimball used to say "mmm" every time to the extent I stopped watching ATK until he left the show, but looks like they're still doing it. Why can't they instead say something that describes how it tastes, or what flavors are peaking through instead of the maddening "mmm".

I ate one on the moon, on three separate occasions, and they were better than wherever any other commenter ate one.

I lived five years in France, let me tell you their food is mediocre and overrated. They can hardly make anything without butter, flour, cream and cheese, just like this croque monsieur. So unhealthy and fatty! The French sit and ridicule Americans for our fatty food.. just look at that recipe.
What about their awful way of cooking steak? They barely cook it just like in the stone ages. My family, friends and I are completely taken by Asian food way more flavorful than silly French or Italian food.

It's monsieur with a silent "r" not monsieurre, doesn't hurt to make sure before recording. Love the show though

Julia said the ham in Germany is smoked for 3 months? I think she meant brined?

Absolutely another American video getting it wrong DIJON!!!!!!!!!!

I wish someone had told her it’s not “croak”, it’s Croque , like truck. Would have made the video more polished. That’s how the Parisians pronounce it. Croque Monsieur, amazing sandwich.

first time watching this channel and I have to say the arrogant lesbian is annoying af! the way she stands there with her hand on the counter and her fake laughs is absolutely unbearable!

No herbs de provance and no mustard means you've just made a ham sandwich with cheese sauce.

I’ve said it once, I’ll say it a thousand times…I LOVES ME SOME BRIAN! 😍🥰😘🥰😍💋💋💋

The one I had in Paris was open faced. One slice of bread. This looks good too.

Way to go Brian oh excuse me, Mr. Crunchy!

What happened to the Dijon?

Did you hear that Crunch...
No?
Me either!

This is one of those easy French things to make that wows people. Make it ahead so people don’t realize how easy they are to make and instead think you are a better cook than you actually are (at least in my case). I’ve found a lot of French dishes are fairly easy to make but have these great names that make them sound difficult.

One of my favorite sandwiches ever.

No. Just no. I have lived in France and this is in no way a proper Croque Monsieur. The ONLY thing right is the white bread.

I’m kosher, and I have a serious heart condition……but that sandwich still looks damn delicious!

Looks wonderfully decadent. Probably the hardest thing to find in the US is a good ''hearty sandwich bread''. . If I could find it, I'd try this recipe

These two have such a great chemistry! This recipe looks delicious 😁

getting some psycho energy vibes right there seeing people eat sandwiches with knife and fork

I so enjoy watching all of the recipes that Bryan cooks.

It's missing Dijon mustard. The classic recipe has it. Dijon cuts the richness and adds a little bit of heat.

Definitely needs some horseradish, good brown mustard or herbs.

Wow!! Looks so good