Attempt #2 - Croque-Monsieur aka Croccante Signore

Check out Attempt #1: Croque-Monsieur <--- click on this link... The first attempt taught me to not over-brown the bread. It will crisp up even more under the broiler. And here is attempt #2. And I learned some more valuable lessons here.

Lesson #1... there IS such a thing as "too much of a good thing"!

I used a little too much prosciutto (which made it too salty). I used a little to much provolone (which it made it just a little to rich.)



And I used a little too much bechamel sauce (which made it too soggy).




These are supposed to be crispy sandwiches... so, I'd say attempt #2 flopped.


I couldn't even eat the whole sandwich.

But the lessons were well worth it... I have a really good feeling about attempt #3!!! Stay tuned...



And yes, I think I'll be calling this my "Croccante Signore"... since I'm bent on using italian ingredients.




enjoy your time in the kitchen...

my take on Croque-Monsieur... attempt #1

Croque-Monsieur... literally translated from French, the "Crispy Mister"

From what I understand it's the french take on a fancy grilled ham and cheese sandwich.

Make the sandwich, toast the buttered-bread in a pan, topped with bechamel sauce and placed under the broiler to crisp it up even more.





As you can see, my "Misters" got a little TOO crispy.




But dang!!!

This sandwich was fantastic!! I love the flakyness and crispness of the french bread. And that bechamel... out of this world!

I could get used to this!!!


I'm going to make another attempt at it tomorrow. But I promise not to burn them this time. I'll keep you posted w/ the outcome.



However, I stopped dead in my tracks when I realized this was starting to look more like an italian sandwiches with the provolone and the prosciutto! So it can't technically be a croque-monsieur. So translating "crispy mister" into italian finds me at the title of "Croccante Signore"... hmm, I like the sound of that!



enjoy your time in the kitchen...