How to Make the Ultimate Pastrami Croque Monsieur - The Secrets of French Cuisine

gruyere cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: Swiss cheese

Swiss cheese is more affordable and melts well.

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

White bread is often less expensive.

Start by making pickled shallots: combine vinegar and sugar in a pot and bring to a simmer.

Peel shallots and slice them thinly using a mandoline.

Place the sliced shallots into a ramekin and pour the simmered vinegar and sugar mixture over them.

Let the shallots infuse for about 15 to 20 minutes.

Prepare triple blanched fries: peel and cut potatoes to size.

Blanch the potatoes in cold salted water until cooked.

Make the Mornay sauce: melt butter in a saucepan and add flour to create a roux, whisking until smooth.

Add whole milk to the roux gradually, whisking to avoid lumps.

Infuse the milk with black peppercorn, rosemary, thyme, nutmeg, garlic, bay leaves, and a quarter onion for 10 to 15 minutes.

Discard the aromatics and emulsify the roux with the infused milk, whisking until smooth and thickened for 2 to 3 minutes.

Add Canadian cheddar cheese to the sauce and fold until fully melted and smooth.

Taste and adjust seasoning with salt as needed, then cover the sauce with plastic wrap to prevent a skin from forming.

Cook the blanched fries in duck fat at 225°F for the second fry for about 4 to 5 minutes, then cool them down.

Finish frying the fries at 350°F until crispy.

Assemble the croque monsieur using white French boules, high-quality European butter, and mayonnaise to coat the outside of the bread.

Sear the sandwich in a pan with oil and more butter until golden brown, adding more mayonnaise when flipping.

Transfer the sandwich to a 375°F oven for about 3 to 4 minutes to finish cooking.

Plate the crispy duck fat fries alongside the croque monsieur and garnish as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens