A little dialogue from the movie Pulp Fiction:
Vincent: And in Paris, you can buy a beer at McDonald’s. And you know what they call a Quarter Pounder with Cheese in Paris?
Jules: They don’t call it a Quarter Pounder with Cheese?
Vincent: Nah, man, they got the metric system. They wouldn’t know what the **** a Quarter Pounder is.
Jules: What do they call it?
Vincent: They call it a “Royale with Cheese.”
Jules: “Royale with Cheese.”
Vincent: That’s right.
Jules: What do they call a Big Mac?
Vincent: A Big Mac’s a Big Mac, but they call it “Le Big Mac.”
Food can go by many different names. Some fancy, some less so. As Big Bill Shakespeare said, “A rose by any other name would smell as sweet” and a toasted ham and cheese sandwich by any other name, for instance Croque Monsieur, tastes as great!
This was a great lunch.
Creating the insides for the pockets.
Rolling out the dough.
Filling the pocket.
Use the egg wash to hold all the folds together.
A quick brush of the egg wash.
These were delicious and work well with a little spicy brown mustard.
Croque Monsieur Pockets
Prep Time: 15 m | Cook Time: 30 m | Makes: 4 servings | Difficulty: Easy
- 1 cup grated gruyere cheese (about 3 ounces)
- 1 cup deli-sliced ham, chopped (about 4 ounces)
- 2 teaspoons dijon mustard
- 1/8 teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- Vegetable oil, for brushing
- All-purpose flour, for dusting
- 1 11-ounce tube refrigerated French bread dough
- 1 large egg
Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.