WHAT? A ham-'n-cheese sandwich with a French twist. The classic croque monsieur, darling of cash-poor tourists and French folk-on-the-go, is buttered bread, Gruyère cheese, and lean ham, fried in clarified butter. In the good old days before even the French began to rush their meals, it was served as an hors d'oeuvre, a tea sandwich, or the main event in a (pre-cholesterol) light lunch. The modern version of this "crunchy sir" is more often a ham-and-Swiss combo, toasted in a grill press and served hot and delicious at cafes and street stalls, so even those Francophiles most pressed for time don't have to settle for McDonald's. Apparently when it crosses the ocean, this impeccably pedigreed Gallic standard gets some new clothes: this month at the Beard House, for instance, it's served with duck pastrami.
WHERE? JBF Award winner Donald Link, Ryan Prewitt, and Stephen Stryjewski's Beard House dinner
WHEN? December 19, 2009
HOW? Cochon Butcher Croque Monsieurs with Duck Pastrami
WHAT? A ham-'n-cheese sandwich with a French twist. The classic croque monsieur, darling of cash-poor tourists and French folk-on-the-go, is buttered bread, Gruyère cheese, and lean ham, fried in clarified butter. In the good old days before even the French began to rush their meals, it was served as an hors d'oeuvre, a tea sandwich, or the main event in a (pre-cholesterol) light lunch. The modern version of this "crunchy sir" is more often a ham-and-Swiss combo, toasted in a grill press and served hot and delicious at cafes and street stalls, so even those Francophiles most pressed for time don't have to settle for McDonald's. Apparently when it crosses the ocean, this impeccably pedigreed Gallic standard gets some new clothes: this month at the Beard House, for instance, it's served with duck pastrami.
WHERE? JBF Award winner Donald Link, Ryan Prewitt, and Stephen Stryjewski's Beard House dinner
WHEN? December 19, 2009
HOW? Cochon Butcher Croque Monsieurs with Duck Pastrami
