The concept chef gave tips on making a French sandwich.

Croc Monsieur is a French upgrade of an ordinary sandwich with a crispy base, for which it is better to choose high-quality artisan sourdough bread with a rich taste, Oksana Kuznetsova, the concept chef of La Poste bakery, advised Izvestia.

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"The name of the sandwich comes from the word croquer, which translates into Russian as "to crunch," and this verb accurately conveys the meaning of the dish — hot, with stringy cheese and ham, crispy on the outside and tender on the inside. More than a hundred years ago, it was invented by the owner of a Paris cafe, Michel Lunark, so that his theater—goers could have a comfortable and satisfying snack before riding an omnibus," the expert said.

Today there are many varieties: classic croque monsieur, croque madame — with fried egg or poached egg on top, croque mademoiselle - light vegetarian version, monte cristo — fried in egg batter. The most modern interpretations are prepared with fish, pastrami, avocado, caviar and various sauces.

At the same time, it is important that the bread for such a sandwich is yesterday's, since it is too fresh and gets soaked from the sauce. The meat for the filling should be soft, so it's better to opt for pastrami, turkey or chicken (including soured or baked). It is also important not to skimp on cheese, as it will bind everything together and give the very stickiness. If desired, you can add an egg to make a croc madame, concluded concept chef Kuznetsova.

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