I just finished baking Brioche, but not just any brioche; Thomas Keller's brioche, which is found in all his cook books in honor of his friend Jean-Louis Palladin; one of the greatest French chefs that immigrated to the USA in the late 70's. You can read about Jean-Louis Palladin here http://www.jamesbeard.org/index.php?q=education_jlp_about
For the Brioche recipe; well, I cannot share Thomas Keller's recipe on my blog (it really is Jean-Louis' recipe), but you can purchase any of Thomas Keller's cook books and you are sure to find it in there. Thomas Keller made sure to have the recipe [printed] in his cook books as it is the best brioche recipe and definitely, the best I've ever tasted. You can find part of the recipe written without measurements at http://www.imafoodblog.com/index.php/2009/02/04/how-to-make-brioche-the-keller-method , but I highly recommend to buy one of his books (for the at-home-cook, buy Ad-Hoc, it's one of his easiest cook books to follow and with ingredients you can find in your local grocery stores.
Sadie's Croque Monsieur Sauce and Sandwich Recipe for 4
Mornay Sauce with Dijon
2 tablespoons butter
2 tablespoons flour
1 cup of whole milk
freshly ground nutmeg (dash)
1 tablespoon of Dijon mustard "Grey Poupon" is my favorite
1/4 cup shredded Gruyere cheese
Making a roux for 4 Croque Monsieur sandwiches.
Melt butter on medium low heat, add flour and stir with whisk for about 4 minutes. Slowly add milk while whisking; add nutmeg and mustard and continue whisking until roux is almost thick; add cheese and salt; continue to whisk until thick. Set aside
(If holding sauce for a while, be sure to cover the surface with a plastic wrap so that it does not create a crust on top).
Ingredients for Sandwich
4 slices of a high quality black forest ham
4 slices of a high quality Gruyere
Freshly baked Brioche; cooled and sliced (4 slices for open faced sandwich or 8 slices for sandwiches)
1/2 cup grated Gruyere
2 tablespoons of melted butter
1 sheet pan covered with parchment paper
Heat oven on Broil and while it is heating, build the sandwiches
1. Heat a skillet pan (preferably a cast iron skillet)
2. Brush melted butter on outside of bread
3. Build sandwich with a little bit of Mornay Sauce on the inside of your bread, gruyere cheese and ham; top with second slice of bread. If making an open faced sandwich, do not add second slice of bread on top. Brown sandwich in skillet; carefully turning over to both sides.
4. When both sides are toasted, place sandwiches on a sheet pan covered with parchment paper (the pan is covered with parchment, not the sandwiches).
5. On the top slice of your bread add Mornay Sauce and top with grated Gruyere. (For open faced sandwich, top with Mornay Sauce and Gruyere on top of the ham).
Broil sandwiches for 1-2 minutes until sauce and cheese begin to bubble and turn slightly golden in color.
Serve with French Fries or serve on its own.
Wait, did you think I forgot about Madame? No, I did not. Croque Madame is the recipe above, but with a fried egg to complete the top of the sandwich. Place the egg on top of your sandwich after the sandwich comes out of the broiler. It's common to have it on an open faced sandwich, but I've seen it served with a full sandwich as well and it is just as delicious!