Cooking with Tallyrand

the original sandwich is said to have been created by a staff member of the Earl of Sandwich, who was a reknown gambler and often ate at the table. So a staff member put meat between bread, to keep his fingers clean. 

this sandwich has fond memories for me as it was on the menu when I was an apprentice in Germany. The name literally translates from the French as Mr Crunchy. A reference to the crunchy finish, why the Mr is a mystery, but it sure sounds so much more romantic (and tasty) in French! 

1. pre-heat a frying pan over a medium heat
2. construct sandwich ensuring the cheese slices are next to the bread to ensure it melts 
3. lightly butter the outside of the bread
4. place into the pre-heated pan and cook gently on both sides until golden brown 

chef notes

part way through the cooking process a thin slice of cheese can be placed on one side and turned so the cheese is in contact with the pan and "toasted" until crisp

a heartier, elaborate version has the sandwich coated with a Mornay (cheese) sauce or the sauce served on the side 

other versions of this classic include 

croque auvergnat          with bleu d'auvergne cheese in place of the emmenthal  

croque boum boum       with bolonaise sauce in place of ham

croque gagnet               with gouda and andouille sausage in place of emmenthal and ham

croque hawaiian             with addition of a slice of pineapple

croque madame             with a poached or fried egg on top 

croque norvégien           with smoked salmon in place of ham

croque provençal            with addition of sliced tomato

croque señor                  with the addition of a tomato salsa 

croque tartelette            with sliced potatoes and reblochon cheese (similar to a brie)