Smack a French name on something – instant classiness. Am I right? The Croque Monsieur Recipe was actually developed way back in the early 1900s and served as a snack in cafes and bars. It’s amazing how long a sandwich can stick around once you fry it in butter. There are many variations on the Croque Monsieur including the Croque Madame Recipe (when it’s topped with a fried egg), the Croque Provencal Recipe (when it has tomato) or the Croque Tartiflette Recipe (when paired with potatoes). I decided to do my own with some balsamic glazed shallots and pear. I think the sweetness of those two items will cut through and give nice contrast overall. Let’s call it the Croque Baconette.

In case you were wondering… No, I’m not a French food historian – Wikipedia is a wonderful thing.

Ingredients:

*Per Sandwich

3 strips Maple Leaf Bacon

2 slices Sourdough Bread

3 slices Prociutto

5-6 pieces Smoked Gruyere

2 Shallots

¼ Pear

1 tbsp Balsalmic vinegar

1½ tbsp Butter

1 tbsp Olive Oil

Directions

1. Slice up your shallots nice and thin. A sharp knife is your best friend here!

2. Throw your shallots in a pan with about a half tablespoon of butter and about a tbsp. of oil. Fry those bad boys up until their nice and golden. You might as well get your bacon going now, too. The sooner you can have bacon, the better.

3. Once the shallots are nice and golden, splash in your vinegar and let the shallots absorb all of the liquid. Once the pan is dry again, remove the shallots to a dish. Don’t forget to keep an eye on your bacon.

4. Cut the butt off your loaf of sour dough, smear it with some butter and shove it in your mouth. What? Sourdough bread is delicious!

5. On a couple large slices, spread your shallots on one side, then cover both sides with your slices of gruyere.

6. Top one side with bacon, and the other with your prosciutto. I used prosciutto caldo (the cured, uncooked kind). I might recommend prosciutto cotto (the cooked kind), since it’s a little less salty.


7.
Take your pear and slice it thinly and cover one side, then close your sandwich and squish it all in.

8. In the pan that you fried your bacon (I hope you didn’t clean it yet), add your remaining tablespoon of butter and heat it until it bubbles, then throw in your sandwich.

9. Fry it on each side until golden brown, making sure to control the heat so the butter doesn’t burn.

10. Press down on your Croque Monsieur with a spatula while you’re frying to smush everything together and get the cheese nice and melted on the inside.

11. Cut your sandwich on an angle because it’s French and French things are fancy, okay?

12. Eat like a pig.