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How to Make the Ultimate Pastrami Croque Monsieur - The Secrets of French Cuisine

Chef
Difficulty
Intermediate
Total Time
0MIN

Ingredients

Milk: 1 ¼ cup

Butter: 2 tbsp

Nutmeg: ¼ tsp

Onion: 1 pc chopped

Shallots: 1 pc chopped

Lemon zest: ¼ pc

Thyme: 2 sprigs

Gruyère cheese: to taste

Salt and pepper: to taste

Shallots: 1

Rice vinegar: ½ cup

Water: ½ cup

Caster sugar: ½ cup

Bay leaf: 1

Coriander seeds: 1 tsp

Star anise: 1 pc

Cinnamon: ¼ pc

Floury potatoes: 4

Duck fat: 1 lb

Canola oil: ½ lb

Bay leaf: 3

Sourdough: 8 slices sourdough

Gruyère cheese: 8 slices

Mornay sauce: 16 tbsp

Shallots: 4 tbsp pickled shallots

Pastrami: 16 oz medium pastrami sliced

Butter: 4 oz (soft)

Mayonnaise: 4 tbsp

Learn how to make a Michelin-standard croque monsieur with this step-by-step recipe from Romain Avril.
01.
For the mornay sauce

In a saucepan, place the milk with the onion, shallots, nutmeg, and thyme.

Mornay Sauce_Step one
02.

Bring it to a simmer and let it steep for 10-15 min.

Mornay Sauce_Step two
03.

Meanwhile, make a roux by whisking the flour and butter in a small saucepan for 2-3 min or until the flour is cooked off.

Mornay Sauce_Step three
04.

Strain the milk and discard the aromatics.

Mornay Sauce_step four
05.

Slowly whisk the milk into the roux. Cook the béchamel until obtaining the desired consistency.

Mornay Sauce_Step five
06.

Season with salt and pepper. Add the cheese and lemon zest.

Mornay Sauce_step 6
07.

Place the mornay in a container, place a piece of plastic wrap over the sauce to prevent from creating a skin and set aside.

Mornay Sauce_Step seven
08.
For the pickled shallots

Place all the ingredients except the shallots in a saucepan and bring it to a simmer.

Pickled Shallots_Step one
09.

xLet it steep for 5 minutes

Pickled Shallots_Step two
10.

Slice the shallots thin and split the rings.

Pickled Shallots_Step three
11.

Pour over the pickling liquid, cool down and reserve.

Pickled Shallots_step four
12.
Duck fat fries

Peel and cut the potatoes to the desired size.

Duck fat fries_Step one
13.

Place the fries in a large pot with salted cold water. Bring it to a boil then strain. Place them in a tray over a towel or absorbing paper and let it cool down at room temperature.

Duck fat fries
14.

Bring the duck fat and canola oil to 250F and cook the potatoes for 4 minutes. Take them off and place on top of the same tray with a towel. Cool down at room temperature.

Duck Fat Fries
15.

Bring the duck fat oil to 350F and cook the fries until golden brown and crispy, about 3-4 min.

Duck Fat Fries
16.

Place in a bowl with a paper towel and season right away.

Duck Fat Fries
17.
Croque monsieur

Start by buttering the inside of the bread, place the pastrami on one side and top up with some pickled shallots and Gruyère.

Croque Monsieur_Step one
18.

Spread mornay on the other side of the bread and on top of the cheese. Close the sandwiches and spread mayo on the outside layers of the bread.

Croque Monsieur_Step two
19.

In a frying pan, place the butter until foaming and add the sandwiches. Cook until golden brown and flip them on the other side.

Croque Monsieur
20.

Place the pan in a 350F oven for 5 min.

Croque Monsieur
21.

Slice the sandwiches in half and serve with the duck fat fries.

Croque Monsieur

The croque monsieur, the holy grail of all grilled cheese sandwiches, is the ultimate comfort food. Here's the definitive recipe for how to make yours using pastrami and Gruyère cheese.

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