Croque-monsieur

A Croque ( crack of double croquer =, rip, bite ) is the French version of the sandwich.

Croque in France

When Croque Madame and Croque Monsieur cheese and cooked ham are placed between two slices of bread, the folded sandwich then sprinkled with cheese ( Emmentaler or Gruyere often ) and baked. On the " Madame " variant comes after baking even a fried egg. A popular variation is the immersion of the bread slices in gequirltes egg before baking. Often even bechamel sauce is applied to the ham and the cheese.

Croque in Germany

In Germany are known as Croque with ham and cheese sandwiches, which differ significantly from the classic French croques. The invention of this croques is the living in Hamburg Austrian restaurateurs Rudolf Scheichl attributed, which she created as a favorable court for his snack in 1976 and sold under the name Croque. The main difference in the composition is the browning of the lower half of baguette, along with the ingredients. Meanwhile, in addition to cooking ham and other ingredients have prevailed, such as salami, roast pork, tuna or turkey meat, and there are also vegetarian variants with Camembert or banana. After baking, fresh iceberg lettuce or cabbage and other ingredients such as fresh onions or roasted onions supplemented either. As a seasoning component usually mayonnaise -based sauce such as tartar sauce, herbs or garlic sauce is before the upper half baguette is placed, enough to do so.