The host of "Binging with Babish" shares a recipe for a Croque Monsieur, a French-inspired toasted ham and cheese sandwich. The recipe involves making a Pullman loaf bread from scratch, then assembling the sandwich with ham, Gruyère cheese, and a bechamel sauce. The host also shares variations to upgrade the sandwich, including using brioche bread, adding Dijon mustard, and topping it with a fried egg to make a Croque Madame. Finally, the host creates a Monte Cristo version by dipping the sandwich in a custard batter and frying it.
Here are the key facts extracted from the text:
1. The speaker is making a Croque Monsieur, a French-inspired ham and cheese sandwich.
2. The speaker shared a Croque Monsieur with Kevin on their first anniversary in Paris.
3. The recipe for the bread includes 150ml of milk, 225ml of lukewarm water, 85g of unsalted butter, 2.25 teaspoons of kosher salt, 35g of granulated sugar, 30g of nonfat dry milk, 35g of potato flour, 575g of all-purpose flour, and 2 teaspoons of instant yeast.
4. The dough is mixed for 2 minutes, then kneaded for 5-6 minutes until smooth and elastic.
5. The dough is rested at room temperature for 45 minutes to 1.5 hours, then shaped into a Pullman loaf.
6. The loaf is baked in a closed system at 350°F (175°C) for 25 minutes, then unwrapped and baked for an additional 20 minutes.
7. The loaf is cooled completely on a wire rack for about 1.5 hours.
8. The sandwich is assembled with toasted bread, bechamel sauce, Gruyère cheese, and ham.
9. The bechamel sauce is made with 1 tablespoon of butter, 1 tablespoon of flour, and 1 cup of tepid milk, cooked until thick and smooth.
10. The sandwich is topped with another layer of bechamel and Gruyère cheese, then baked at 375°F (190°C) until golden brown and bubbly.
11. The speaker upgrades the sandwich by using brioche bread, adding Dijon mustard, and finishing it under the broiler.
12. The addition of a fried sunny-side up egg transforms the sandwich into a Croque-Madame.
13. The Monte Cristo variation involves dipping the sandwich in a custard made with 2 eggs and a half cup of milk, then frying it in a nonstick pan with butter.