A classic French sandwich. Deliciously rich and wonderful....ahhh Paris!
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I made croque madame this morning for the first time and we absolutely LOVED it. It was already decadent and rich enough but I had to go and substitute half and half for milk. Crazy good.
This sandwich isn't for the light appetite. It's been over an hour and I'm still full! Excellent recipe, Dawn!
I made this delicious concoction this morning and it was delectable; however, when I took the baking pan out of the oven, it was bent as if the opposite edges of the pan had risen and it would no longer lie flat on a surface, but instead rocked. After the pan cooled down, it went back to normal and flat. I have owned had bakeware set for many years, however the trays and pans have had very little or almost no use. Do I need to throw these out and get new baking pans?
Thinner baking sheets will sometimes warp in the oven when they get hot. I have a few myself that do this, but I usually use them for other things (like freezing stuff and what not).
Look for pans that have a heavier weight as these will generally not warp or buckle in the oven. They are also much better at conducting heat more evenly. Restaurant supply stores are a great place to buy them.
Hope this helps - cheers!
We made these for lunch and really enjoyed them. We had no gruyere on hand so we made the Mornay sauce using only Parmesan, and then used a local cheddar cheese in and on the sandwich. Cheddar certainly doesn't melt as beautifully as gruyere, but the meal was still delicious.