3 French Grilled Sandwiches you need to try
Вставка
- Опубліковано 16 кві 2018
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... 3 Classic french grilled sandwiches: provencial, goat cheese & honey -Banana chocolate : 3 classic French grilled sandwhich you need to try 2 of which are vegetarian and one perfect for kids French toasted sandwiches that you need to try.
**************************************************
Here are the ingredients you need to make the first 2 classic French vegetarian grilled sandwiches:
Croque provencal ( tomatoes, cheese and provencal herbs):
2 slices of pre toasted white or wholemeal bread.
2 tablespoons of olive oil
50 grams of sliced or grated emmental cheese
3 slices of fresh tomato
1 teaspoon of provencal or italian dry herbs
salt and pepper.
Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeast France. These blends contain savory, basilic, rosemary, thyme, and oregano.
Croque monsieur chevre miel ( grilled sandwhich with goat cheese honey and thyme):
2 slices of pre toasted white or wholemeal bread.
2 tablespoons of creme fraiche
50 grams of goat cheese
1 tablespoon of honey
1 teaspoon of dry thym
black pepper to season
1 teaspoon of olive oil to brush the top bread slice.
*******************************************
the last one is the ultra classic French grilled sandwich for kids filled with hazelnut chocolate and banana.
2 slices of fresh white or wholemeal bread.
2 tablespoons of unsalted butter
1 tablespoon of raw cane sugar or cassonade
1 banana cut in thin slices
2 pieces or more of hazelnut chocolate bars
*****************************************
support my work on Patreon:
/ frenchcookingacademy
Discuss this on reddit: / frenchcookingacademy
The one and only cast iron dutch oven I use:
amzn.to/2k7w5K7
My favorite frying pan:
amzn.to/2k4wIUx
****************************
Online food converter:
www.convert-me.com/en/convert...
****************************
Website for text, print friendly recipe
thefrenchcookingacademy.com
****************************
To support the channel:
Get the Cookware I am using and more:
goo.gl/krYqny
**************************** - Навчання та стиль
10:08 When a frenchman says "this is indulgent," you know you're in trouble.
tycoinreno 🌸 so true 😂🤣
Lmao
He got so excited for the last sweet one 😂😂 same 😂
That was the best part he sounded like a little kid 😂😂❤
I love your cooking, its really from your heart, please keep it up )))
thanks for that
As a French i love to make a little Spanish vibe Corque Monsieur with grilled Chorizo, absolutely terrific !
Thank you! For making the simple, elegant. And for caring enough to teach us how to make entrees with you. Love from the heart ❤
You are on fire with simple and elegant. I adore you!!!!
I’ve made the traditional croque monsieur that I love, but wow! What a wonderful new Provençal version. Loved it Thanks Stephane.
Herbes de Provence , Thank You, happy cooking.
How did I miss this? These look fabulous!
Such satisfying crunchy sounds 😍
Thanks for the herbs de Provençal tip. On the first croque, I love adding a few slices of red bell pepper. And in Louisiana we have some beautiful Creole tomatoes that are very meaty and low in moisture.
12 minutes so well worth watching.
Simple sandwiches with the extra touch ! Thanks a lot !
Hi, Stephane! Just found your channel and you've made my day! Subscribed, of course! I looove french cuisine and your way of showing the steps for these wonderful recipes is just marvelous! Thank you so much!!!
you’re welcome look forward for plenty more recipes😀
French Cooking Academy 😀🤓
That crunch was magnificent
Incredible cooking talents and recipes. TY!
thank you Chef!!
Sooooooo glad I found your channel, bon apetit!
the chevre miel looks scrumptious!
So many details!! Merci beaucoup..
Look yummy! Thanks!
When you drool for the sandwiches...you know this is definitely 'indulgence'🤤🤤🤤🤤
I came for the crunchy crust sounds. Was not disappointed.
hence the name croque ( crunch ) monsieur
thoroughly enjoyed your sandwiches and can not wait to make my own
Wow- that banana and hazelnut chocolate sandwich is truly novel! Can't wait to make it!
Stephane's "Ooo0oo" sounds 😂
Love it i will have to try make it
Impressed how he deseeded the tomato whilst keeping it intact!!
I need to try this!!!!!thank your so much....
my pleasure
The chèvre miel sandwich looks absolutely incredible
it’s works even better on grilled toasts with a green salad i will do a video on that 😋😋👨🏻🍳
Yummy!
Love them all. ❤the chocolate one is definitely my favorite!
Thank you for posting/sharing.
Have a nice day🙂everyone.
Thank you chef, I love your Work
thanks for watching 🙂
So good yum
Love this. Should be more views and comments.
Thank you.
Thank you for all your videos and beautiful recipes! Greetings from Mexico 🇲🇽🥰
But in the moisture in the sandwich is all the taste!! Delicious sandwich you made miam miam! Good morning!
Your sandwiches looked tasty and beautiful and believe me were very tasty and beautiful thank you so much chef
Thank you, easy and delicious sandwich ideas 😋
Add allspice or nutmeg to the banana sandwich, yum!
that tomato and cheese is magic
your video is fantastic thank you for sharing! i'm vegetarian so really glad you made this. they all look so good I want to eat them all :D
thanks that’s good to hear 😀
I enjoyed your method thank you, it's easy teaching and understandable. God bless you
WOW!
yummy grilled sandwich
I did slightly different. Brushing butter instead of olive oil on the outside. I also lightly dusted powdered sugar over honey. I don't precook bread. It is crisp and crunchy and a perfect golden crust. It is always a hit.
Recipes are just wow 👍
In NJ, the one with the tomato is called a “happy waitress”. Actually you have to add bacon. Soooo goood
Looking good brother
My french husband almost gets offended when I cook/heat the nice french cheese I buy. He almost melted😆 when I saw that I was using Brie for a soup purée.
Yes some cheeses are very expensive and are best as a cheese course and cheap Costco cheese is better for cooking
@@healingworksyesjohnn agreed, I used to complain to my father who would microwave cheeses for his pasta sauce. I tried it one day and I changed my mind abit.
You are F...A..N..T..A..S..T..I..C !! Merci beaucoup.
ca me fait plaisir 😋👨🏻🍳🙂
no My favorite cheese has always been a coin-toss between Jarlsberg and Ementaller. The best Ementaller I ever had was off a homemade farmer's cart in the central square in Bern in 1999. I was in Geneva on business and after that was complete I took my wife to Bern to see Einstein's flat. It was about 35F outside and was the first time I had ever had roasted chestnuts. I can't believe what a deprived life I had been living..! Then I spotted the cart and could not stop myself from buying a half kilogram. I carry a small multi-purpose knife (it's the perfect surf tool for fastening down fins, cutting duct tape, etc.) and kept carving bits off to eat. It was divine! On the train back to Lausanne I purchased a 750ml of a Rhone wine and a small loaf of French bread and the wife and I had ourselves a little party to celebrate our fantastic day in Bern and the long trip along beautiful Lake Geneva.
I have never had the equal of that farmer's cheese. Certainly no pasteurized hormone-loaded American milk could even hope to touch the purity and full-flavor of a real Swiss cheese in Switzerland.
ah yeah they have the best grazing and cows milk hence why their chocolate is great too😋😋
A beautiful story Eric, one I could almost taste. The chèvre and the Rhone wine from the Apt region around Carpentras/Cavaillon along with the most beautiful Kalamata olives and a baguette made a picnique on the slopes of Mt. Ventue for my wife and me, one I will never forget and one I would recommend to anyone who would enjoy a surreal pastoral setting with bike race and flower picking. Got to get to Switzerland!
My paternal family comes from a valley in northern Italy which is famous for ice climbing in Winter and trekking in Summer. I have never gotten a chance to visit but is on my bucket list. Copious quantities of wine and cheese are most certainly going to be part of that. If you google my name you can find my website and therein recipes I created including one I named for the valley. Have a look.
I appreciate your kind response to my comment. The trip was a fantastic one which ended with first-class tickets on the bullet train from Geneva to Paris and a week stay there where I got to drink genuine absynthe in Moulin Rouge. Travel tip: NEVER drink 3 glasses of absynthe then immediately go to the catacombs of Sacre Cour...
I had a similar experience but with Swiss fondue. The restaurant on the outskirts of Lausanne made their own cheese and if you turned around and looked out the window in the back of the restaurant you could see their cows grazing on the green hill out back. Needless to say once you get bit by that European bug you never get rid of it. You will always be chasing those European delights until one day you say fuck it and up and move to the EU. My heart will always be with America but my love and passion is in Europe.
Eric Valor sounds like a marvelous day!
So nice and simple. I use my pan on fire - just like when people didn't have any fan oven.
Im a wierd one.....I dont care for the sweet stuff...I LOVE the first 2 !!!
I want it
awesome
I eat that first sandwich all summer long , when the tomatoes are in season. But I’ll be damned if I’ll turn on the oven first!
Shure Ill try them all!!! ;))))
Given the moisture point how about using sour dough? Toasts beautifully and isn’t as ˋboggy´ as white sliced
@ French Cooking Academy: The chocolate-banana sandwich is fit for 'The King' (Mr. Elvis Presley)! Delightful! I think that I could subsist on the first two sandwiches. Thank you SO much! Can't wait to try them all. :)
it’s really indulgent 😋😋😋
I just call my basting brushes “pastry brushes”.
I would love to know about the books on your bench side. Especially the one in the back, about vegetables.
💜💭💕très joli. Chapeau.
I would add peanut butter to the banana croque monsieur. MMMM
sounds great those sandwich are just the base . from here you can do all sort of twist versions 😀
Nutella would make it a bit more European. ^^
William Quilitzsch I used to make peanut butter, banana and potato chip sandwiches when I was a kid. Yum
Robert J. Holtz that’s what I was thinking.
... and BACON! all three sandwiches you make here would be even better with bacon (IMO). the bread is SO important; i usually use challah (either home-baked or store-bought) but i recently found a deceptively simple brioche recipe that i'll be trying with these types of grilled sandwiches.
i found your channel yesterday, Stephane. so of course i joined ASAP. here in America, i mostly use butter or mayo to griddle my hot sandwiches, but EVOO sounds refreshingly light. my EVOO is from California (Sciabica) -- i can see the lemon-infused oil in the savory sandwiches, but the banana/sugar/chocolate treat must have melted butter. bien sur!
good luck on the move to France, you must be SO pumped-up! i'm looking forward to our visit to the south of France very much. the last time i was in France was 45 years ago, and i remember it very well. i was very young; France was very old -- we got along perfectly!
I use mayo on the outside of a sandwich like this. Browns wonerfully and tastes great!
Chèvre + miel = mmmmhhh
Where can I get a good French olive oil? Or what is a good brand of the French stuff? Great video, Thanks!
In France the most consummed Olive oil is the brand "Puget" so i guess it's the one you'll most likely find in the US.
For other ingredient, very hard, but i heard that they make good cheese in Vermont, it can be an alternative for French cheese (Vermont is a former part of the New France it means Green Mount in French, coincidence ? :p )
Bom hour Chef. Great ideas for Croque Monsieur. For the Provençal how about sun dried tomatos instead of the fresh ones to avoid the moisture problem?
Merci
yes you can definitely use those too. and by the way i have start following your diamond cooking project on instagram it’s great . 😀👍
You can also use tomato confit as well.
Я Really Liked That Video.
I know it's two years late , but I can't find your croque monsieur series. I found 3 videos. one where u talked about croque monsieur tips, vegetarian croque, and a modern croque monsieur et madame. But I got the impression that there was a video or two more. Am I wrong? Or were they (it?) taken down?
For the last sandwich, that raw cane sugar looks just like light brown sugar----white sugar mixed with a bit of molasses. Are they interchangeable for this recipe?
Serve the croque monsieur with a dab of apricot or raspberry confit.
now try that first sandwitch with sun dried tomatoes in olive oil...
Yeah! Dried tomatoes are delicious
Substitute any tasty cheese instead of emmental that's totally tasteless
I would use a nice swiss cheese. And pan grill it.
Or for a french twist use butter instead of olive oil.
This needs to be specified to those in the states: some sun dried tomatoes are utterly disgusting and terrible. Make sure you get ones that are in huge chunks not in pieces. That look soft and not crispy.
nice cooking sandwich but i like it 😍
You claimed that the last sandwich is for "little ones" yet it's the sandwich you got most excited over haha
If all French make sandwich like this I am moving to France ...
Can I use other cheese or must it be emmental cheese?
The "fresh sugar cane" would be called 'soft brown sugar' in the U.K.
Brown sugar has molasses. And then there's sugar from sugar cane. They're different.
There's real brown sugar that doesn't have molasses in it. Then there's also "raw" sugar (sometimes called tubinado, I believe?). Which has a mild brown sugar flavor but isn't brown sugar. At least that's the case in the U.S.
American brown sugar is filtered white sugar with molasses added back into it, pure sugar cane syrup is Uk syrup, powdered jaggery, or sucanat, or rapadura, essentially whole cane juice products
I might add sliced black figs.
Hello Stephane, I am thoroughly enjoying your channel. I’m am getting ready to spend my Sunday creating a brown stock, following your tutorial!
Quick question regarding the fried sandwiches. You are referring them as “Croque Monsieur”. Are they croque monsieurs even though they are made without ham?
the croque monsieur is really the one from the first video
Look a few videos back...this was a series of videos.
Thanks but it sure would be nice if you linked directly to the recipe on your site. I can't find it.
What brand of bread did you use. Or do you bake your own?
A little tip from years of making toasted cheese sandwiches: Always blanch and skin the tomatoes before slicing and adding to your sandwich - That way you don't pull out a whole steaming slice of tomato onto your bottom lip when you take your first bite!
Do one side, the inside, in a dry frying pan, then add olive oil, cheese, tomato and spices. Close the sandwich, coat it with oil and and cook it in the owen. In that way you can get it properly cooked on the inside without burning.
Would sun dried tomato work better or would it change the flavor/texture profile too much?
I would use sun dried, more intense flavor.
I believe it would change due to its sweet, concentrated tomato flavor and chewiness. I'd chop it into a rather smallish dice and not use too much in order to gauge the amount for next time.
Many decades ago my European mother made cheese sandwiches by lightly toasting the bread first---I grew up only knowing it done her way and have continued doing so. So far, only Stefan and Alton Brown are the only two I've seen also toasting both sides of the bread. Personally, I cannot abide the gummy, pasty untoasted inside of warmed bread.
I like the way you say banana
Im so hungry.
chocolate & banana looks superb ☮️
He has great self-control. If it would have been me, there would have been a pretty large bite missing from the sandwich in the last few frames!
I literally love the comment section. You guys are hilarious 🤣
"the best food in the world is made in France, the best food in France is made In Parry" - Ratatooliee
Delicious sandwiches, but a bit small. I'd need two at a time .
How would you serve the honey goat cheese sandwich 🥪 what would you serve it with .?
❤🤤
Can any of these be made in the morning or night before to enjoy at lunch time?
you can but the bread will loose it freshness 👍
@@FrenchCookingAcademy
I made one each for my daughter and self. Once my “I’m not hungry” son saw it, I knew I had to make another! 😊
I guess some people like non-moist sandwiches.
EDIT: it actually looks quite full once the cheese is melted. I would (and do) add some mayo or aioli on the inner top
Lol how French is that... “so you gonna add some goats cheese” *places entire slab on piece of bread” “not too much though” 😂😂😂
that's literally a thin slice what are you talking about
I want more on mine!
Goat cheese is very mild? Its like comparing portabello mushrooms to truffles. 500g of one is very different to 500g of the other
💚😊💚
3:55 nah looks good
I think you could also add thin slices of raw betroot to the goatcheese sandwich. Tastes delicious :)
I love when you get excited! Why not buy a panini press? You can get one for $25, lots of fun!