3 French Grilled Sandwiches you need to try

[@usaneebeilles9510]

Yummy! Love them all. ❤the chocolate one is definitely my favorite! Thank you for posting/sharing. Have a nice day🙂everyone.

[@FooMoDee]

Love this. Should be more views and comments.

[@brianwaller9625]

I love your cooking, its really from your heart, please keep it up )))

[@FrenchCookingAcademy]

thanks for that

[@oldtimer9011]

Herbes de Provence , Thank You, happy cooking.

[@tonyhawk94]

As a French i love to make a little Spanish vibe Corque Monsieur with grilled Chorizo, absolutely terrific !

[@rosemaryakpan3446]

I enjoyed your method thank you, it's easy teaching and understandable. God bless you

[@gabriellakm]

You are on fire with simple and elegant. I adore you!!!!

[@mridgill]

I’ve made the traditional croque monsieur that I love, but wow! What a wonderful new Provençal version. Loved it Thanks Stephane.

[@mmbmbmbmb]

12 minutes so well worth watching. Simple sandwiches with the extra touch ! Thanks a lot !

[@ΕιρηνηΤσ-ρ6μ]

But in the moisture in the sandwich is all the taste!! Delicious sandwich you made miam miam! Good morning!

[@julia9557]

He got so excited for the last sweet one 😂😂 same 😂

[@fahretarizvanovic1150]

That was the best part he sounded like a little kid 😂😂❤

[@tycoinreno]

10:08 When a frenchman says "this is indulgent," you know you're in trouble.

[@sunitafisher4758]

tycoinreno 🌸 so true 😂🤣

[@CantEscapeFlorida]

Lmao

[@rful3981]

So many details!! Merci beaucoup..

[@carlosalvarez4255]

Thank you for all your videos and beautiful recipes! Greetings from Mexico 🇲🇽🥰

[@flordelotus2184]

Hi, Stephane! Just found your channel and you've made my day! Subscribed, of course! I looove french cuisine and your way of showing the steps for these wonderful recipes is just marvelous! Thank you so much!!!

[@FrenchCookingAcademy]

you’re welcome look forward for plenty more recipes😀

[@flordelotus2184]

French Cooking Academy 😀🤓

[@mikezinn7212]

You are F...A..N..T..A..S..T..I..C !! Merci beaucoup.

[@FrenchCookingAcademy]

ca me fait plaisir 😋👨🏻‍🍳🙂

[@tlandry9689]

Thanks for the herbs de Provençal tip. On the first croque, I love adding a few slices of red bell pepper. And in Louisiana we have some beautiful Creole tomatoes that are very meaty and low in moisture.

[@Marcel_Audubon]

the chevre miel looks scrumptious!

[@marlyce]

Thank you! For making the simple, elegant. And for caring enough to teach us how to make entrees with you. Love from the heart ❤

[@prezo2677]

That crunch was magnificent

[@ricardoespinoza3090]

I came for the crunchy crust sounds. Was not disappointed.

[@FrenchCookingAcademy]

hence the name croque ( crunch ) monsieur

[@mariewhitman8758]

Wow- that banana and hazelnut chocolate sandwich is truly novel! Can't wait to make it!

[@johnspillett2356]

thoroughly enjoyed your sandwiches and can not wait to make my own

[@coreygolphenee9633]

that tomato and cheese is magic

[@anniehyams1169]

Your sandwiches looked tasty and beautiful and believe me were very tasty and beautiful thank you so much chef

[@samanovais4501]

When you drool for the sandwiches...you know this is definitely 'indulgence'🤤🤤🤤🤤

[@CJ-ph6zk]

I did slightly different. Brushing butter instead of olive oil on the outside. I also lightly dusted powdered sugar over honey. I don't precook bread. It is crisp and crunchy and a perfect golden crust. It is always a hit.

[@cyndifoore7743]

Add allspice or nutmeg to the banana sandwich, yum!

[@24sevenmom51]

Recipes are just wow 👍

[@wurlitzer895]

Impressed how he deseeded the tomato whilst keeping it intact!!

[@julia9557]

Such satisfying crunchy sounds 😍

[@MusaabAlAzawi]

Thank you chef, I love your Work

[@FrenchCookingAcademy]

thanks for watching 🙂

[@fionamholivier]

The chèvre miel sandwich looks absolutely incredible

[@FrenchCookingAcademy]

it’s works even better on grilled toasts with a green salad i will do a video on that 😋😋👨🏻‍🍳

[@drwgisblaidd]

thank you Chef!!

[@LexHeroux]

Stephane's "Ooo0oo" sounds 😂

[@RiadKhan801]

Love them !

[@rcg5317]

How did I miss this? These look fabulous!

[@natesmultishop1814]

Where can I get a good French olive oil? Or what is a good brand of the French stuff? Great video, Thanks!

[@tonyhawk94]

In France the most consummed Olive oil is the brand "Puget" so i guess it's the one you'll most likely find in the US. For other ingredient, very hard, but i heard that they make good cheese in Vermont, it can be an alternative for French cheese (Vermont is a former part of the New France it means Green Mount in French, coincidence ? :p )

[@QuiltingWithMeSew]

Thank you, easy and delicious sandwich ideas 😋

[@RealScarlett33]

@ French Cooking Academy: The chocolate-banana sandwich is fit for 'The King' (Mr. Elvis Presley)! Delightful! I think that I could subsist on the first two sandwiches. Thank you SO much! Can't wait to try them all. :)

[@FrenchCookingAcademy]

it’s really indulgent 😋😋😋

[@aureliaandris8240]

If all French make sandwich like this I am moving to France ...

[@Alex-di8ti]

Sooooooo glad I found your channel, bon apetit!

[@creamy0bear]

your video is fantastic thank you for sharing! i'm vegetarian so really glad you made this. they all look so good I want to eat them all :D

[@FrenchCookingAcademy]

thanks that’s good to hear 😀

[@MervatFayyad106]

Thank you.

[@mariamkinen8036]

💜💭💕très joli. Chapeau.

[@noisybiscuits2476]

Can I use other cheese or must it be emmental cheese?

[@adrianemmanuelocenar6765]

nice cooking sandwich but i like it 😍

[@Rap4Rights1]

Looking good brother

[@amaliethomas524]

So good yum

[@EricValor]

no My favorite cheese has always been a coin-toss between Jarlsberg and Ementaller. The best Ementaller I ever had was off a homemade farmer's cart in the central square in Bern in 1999. I was in Geneva on business and after that was complete I took my wife to Bern to see Einstein's flat. It was about 35F outside and was the first time I had ever had roasted chestnuts. I can't believe what a deprived life I had been living..! Then I spotted the cart and could not stop myself from buying a half kilogram. I carry a small multi-purpose knife (it's the perfect surf tool for fastening down fins, cutting duct tape, etc.) and kept carving bits off to eat. It was divine! On the train back to Lausanne I purchased a 750ml of a Rhone wine and a small loaf of French bread and the wife and I had ourselves a little party to celebrate our fantastic day in Bern and the long trip along beautiful Lake Geneva. I have never had the equal of that farmer's cheese. Certainly no pasteurized hormone-loaded American milk could even hope to touch the purity and full-flavor of a real Swiss cheese in Switzerland.

[@FrenchCookingAcademy]

ah yeah they have the best grazing and cows milk hence why their chocolate is great too😋😋

[@jamesjacocks6221]

A beautiful story Eric, one I could almost taste. The chèvre and the Rhone wine from the Apt region around Carpentras/Cavaillon along with the most beautiful Kalamata olives and a baguette made a picnique on the slopes of Mt. Ventue for my wife and me, one I will never forget and one I would recommend to anyone who would enjoy a surreal pastoral setting with bike race and flower picking. Got to get to Switzerland!

[@EricValor]

My paternal family comes from a valley in northern Italy which is famous for ice climbing in Winter and trekking in Summer. I have never gotten a chance to visit but is on my bucket list. Copious quantities of wine and cheese are most certainly going to be part of that. If you google my name you can find my website and therein recipes I created including one I named for the valley. Have a look. I appreciate your kind response to my comment. The trip was a fantastic one which ended with first-class tickets on the bullet train from Geneva to Paris and a week stay there where I got to drink genuine absynthe in Moulin Rouge. Travel tip: NEVER drink 3 glasses of absynthe then immediately go to the catacombs of Sacre Cour...

[@PurpleElephant808]

I had a similar experience but with Swiss fondue. The restaurant on the outskirts of Lausanne made their own cheese and if you turned around and looked out the window in the back of the restaurant you could see their cows grazing on the green hill out back. Needless to say once you get bit by that European bug you never get rid of it. You will always be chasing those European delights until one day you say fuck it and up and move to the EU. My heart will always be with America but my love and passion is in Europe.

[@cyndifoore7743]

Eric Valor sounds like a marvelous day!

[@lindapasaribu7066]

yummy grilled sandwich

[@PlayaSinNombre]

I eat that first sandwich all summer long , when the tomatoes are in season. But I’ll be damned if I’ll turn on the oven first!

[@lottie1144]

My french husband almost gets offended when I cook/heat the nice french cheese I buy. He almost melted😆 when I saw that I was using Brie for a soup purée.

[@healingworksyesjohnn]

Yes some cheeses are very expensive and are best as a cheese course and cheap Costco cheese is better for cooking

[@jackismname]

@@healingworksyesjohnn agreed, I used to complain to my father who would microwave cheeses for his pasta sauce. I tried it one day and I changed my mind abit.

[@Jonsson474]

Do one side, the inside, in a dry frying pan, then add olive oil, cheese, tomato and spices. Close the sandwich, coat it with oil and and cook it in the owen. In that way you can get it properly cooked on the inside without burning.

[@rhondacrosswhite8048]

Serve the croque monsieur with a dab of apricot or raspberry confit.

[@Ilimar1]

Can any of these be made in the morning or night before to enjoy at lunch time?

[@FrenchCookingAcademy]

you can but the bread will loose it freshness 👍

[@Ilimar1]

@@FrenchCookingAcademy I made one each for my daughter and self. Once my “I’m not hungry” son saw it, I knew I had to make another! 😊

[@SuperDupersDelight]

I might add sliced black figs.

[@smyers820gm]

Im a wierd one.....I dont care for the sweet stuff...I LOVE the first 2 !!!

[@ThuyPhan-tx7yx]

Look yummy! Thanks!

[@rlsnorton864]

chocolate & banana looks superb ☮️

[@jasmineaebeecee1578]

So nice and simple. I use my pan on fire - just like when people didn't have any fan oven.

[@polyesterparties9283]

Given the moisture point how about using sour dough? Toasts beautifully and isn’t as ˋboggy´ as white sliced

[@elidarojas6574]

Love it i will have to try make it

[@granville-hamlinhouse6132]

Hello Stephane, I am thoroughly enjoying your channel. I’m am getting ready to spend my Sunday creating a brown stock, following your tutorial! Quick question regarding the fried sandwiches. You are referring them as “Croque Monsieur”. Are they croque monsieurs even though they are made without ham?

[@FrenchCookingAcademy]

the croque monsieur is really the one from the first video

[@deendrew36]

Look a few videos back...this was a series of videos.

[@williamquilitzsch4174]

I would add peanut butter to the banana croque monsieur. MMMM

[@FrenchCookingAcademy]

sounds great those sandwich are just the base . from here you can do all sort of twist versions 😀

[@robertholtz]

Nutella would make it a bit more European. ^^

[@cyndifoore7743]

William Quilitzsch I used to make peanut butter, banana and potato chip sandwiches when I was a kid. Yum

[@cyndifoore7743]

Robert J. Holtz that’s what I was thinking.

[@Hollis_has_questions]

... and BACON! all three sandwiches you make here would be even better with bacon (IMO). the bread is SO important; i usually use challah (either home-baked or store-bought) but i recently found a deceptively simple brioche recipe that i'll be trying with these types of grilled sandwiches. i found your channel yesterday, Stephane. so of course i joined ASAP. here in America, i mostly use butter or mayo to griddle my hot sandwiches, but EVOO sounds refreshingly light. my EVOO is from California (Sciabica) -- i can see the lemon-infused oil in the savory sandwiches, but the banana/sugar/chocolate treat must have melted butter. bien sur! good luck on the move to France, you must be SO pumped-up! i'm looking forward to our visit to the south of France very much. the last time i was in France was 45 years ago, and i remember it very well. i was very young; France was very old -- we got along perfectly!

[@TiemposDePaz]

In NJ, the one with the tomato is called a “happy waitress”. Actually you have to add bacon. Soooo goood

[@waltermorim1615]

Bom hour Chef. Great ideas for Croque Monsieur. For the Provençal how about sun dried tomatos instead of the fresh ones to avoid the moisture problem? Merci

[@FrenchCookingAcademy]

yes you can definitely use those too. and by the way i have start following your diamond cooking project on instagram it’s great . 😀👍

[@seacrestsmith657]

You can also use tomato confit as well.

[@bulletbill1104]

I like the way you say banana

[@axiomist4488]

Delicious sandwiches, but a bit small. I'd need two at a time .

[@lukasostar3008]

now try that first sandwitch with sun dried tomatoes in olive oil...

[@alihijazi4451]

Yeah! Dried tomatoes are delicious

[@christoohunders5316]

Substitute any tasty cheese instead of emmental that's totally tasteless

[@sandytaylor3404]

I would use a nice swiss cheese. And pan grill it.

[@pickledone9698]

Or for a french twist use butter instead of olive oil.

[@CantEscapeFlorida]

This needs to be specified to those in the states: some sun dried tomatoes are utterly disgusting and terrible. Make sure you get ones that are in huge chunks not in pieces. That look soft and not crispy.

[@timgelston2032]

I use mayo on the outside of a sandwich like this. Browns wonerfully and tastes great!

[@misstwinkle3142]

How would you serve the honey goat cheese sandwich 🥪 what would you serve it with .?

[@richards2072]

Thanks but it sure would be nice if you linked directly to the recipe on your site. I can't find it.

[@TheHmm43]

I guess some people like non-moist sandwiches. EDIT: it actually looks quite full once the cheese is melted. I would (and do) add some mayo or aioli on the inner top

[@osnatt.feldman7789]

I need to try this!!!!!thank your so much....

[@FrenchCookingAcademy]

my pleasure

[@justintime2026]

You claimed that the last sandwich is for "little ones" yet it's the sandwich you got most excited over haha

[@christopherwhitehead8946]

The "fresh sugar cane" would be called 'soft brown sugar' in the U.K.

[@itsjoegirl]

Brown sugar has molasses. And then there's sugar from sugar cane. They're different.

[@ixchelssong]

There's real brown sugar that doesn't have molasses in it. Then there's also "raw" sugar (sometimes called tubinado, I believe?). Which has a mild brown sugar flavor but isn't brown sugar. At least that's the case in the U.S.

[@healingworksyesjohnn]

American brown sugar is filtered white sugar with molasses added back into it, pure sugar cane syrup is Uk syrup, powdered jaggery, or sucanat, or rapadura, essentially whole cane juice products

[@Alix777.]

Chèvre + miel = mmmmhhh

[@Knebelcm1986]

"the best food in the world is made in France, the best food in France is made In Parry" - Ratatooliee

[@ixchelssong]

I know it's two years late , but I can't find your croque monsieur series. I found 3 videos. one where u talked about croque monsieur tips, vegetarian croque, and a modern croque monsieur et madame. But I got the impression that there was a video or two more. Am I wrong? Or were they (it?) taken down?

[@miloscvoimsus1118]

Я Really Liked That Video.

[@Beevreeter]

A little tip from years of making toasted cheese sandwiches: Always blanch and skin the tomatoes before slicing and adding to your sandwich - That way you don't pull out a whole steaming slice of tomato onto your bottom lip when you take your first bite!

[@bermudaguy1]

Would sun dried tomato work better or would it change the flavor/texture profile too much?

[@sandytaylor3404]

I would use sun dried, more intense flavor.

[@msr1116]

I believe it would change due to its sweet, concentrated tomato flavor and chewiness. I'd chop it into a rather smallish dice and not use too much in order to gauge the amount for next time.

[@adrianaflores4588]

Shure Ill try them all!!! ;))))

[@msr1116]

For the last sandwich, that raw cane sugar looks just like light brown sugar----white sugar mixed with a bit of molasses. Are they interchangeable for this recipe?

[@sushino2]

I want it

[@msr1116]

Many decades ago my European mother made cheese sandwiches by lightly toasting the bread first---I grew up only knowing it done her way and have continued doing so. So far, only Stefan and Alton Brown are the only two I've seen also toasting both sides of the bread. Personally, I cannot abide the gummy, pasty untoasted inside of warmed bread.

[@juless.9544]

I think you could also add thin slices of raw betroot to the goatcheese sandwich. Tastes delicious :)

[@judithburke1539]

He has great self-control. If it would have been me, there would have been a pretty large bite missing from the sandwich in the last few frames!

[@Phi1618033]

It's funny that he translates everything into English, even those French words that we actually use in English, like Herbes de Provence. In English, we don't say provencal herbs. We say the French words: Herbes de Provence.

[@Mathias-x6n1q]

Was machst du, was ist los kamerad?

[@ChefJana]

Another vegetarian recipe, yaaayyy!!!! It's not vegan but its close so its good enough for this gal here, this is kind of my breakfast on weekends when I want to splurge...lol. On another note, Id like to say thank you for offering support for a smaller channel, it's very generous of you, really. So many awesome people here on KZbin such as your friend from the Cuisine and Chill (which by the way I have subd and Im loving his channel) who don't get the proper recognition or exposure, KZbin is definitely overcrowded but I have faith that the good ones will eventually stand out! Have a fabulous day there, my dear and cheers from the sunny Gran Canaria!

[@FrenchCookingAcademy]

ah the grand canaria 😀😀🤩 i can feel the sun from here . but yes you are righ we need to unite as small channels. otherwise it’s too hard to get recognise

[@lottie1144]

Chef Jana Take your favorite bread, add butter or oil to both sides, spread pesto and add jarred peppers and dried tomatoes with fresh mozzarella cheese, bake until perfection👌🏻 I had this at a french restaurant and recreated it at home delicious.

[@Bunjamin27]

@Jana - If you're calling yourself a chef, you know that French cheeses have rennet in them.. which makes the cheese not a vegetarian friendly food. Cmon.. that's pretty basic stuff for you not to know.. here's an article from Vegetarian society explaining it simply: www.vegsoc.org/cheese ...it was the first thing that came up when I googled it, for you. They target parm, but the same applies to most real cheese, especially French. You're welcome.

[@Gee-xb7rt]

omg vegan from Gran Canaria? I'm subbed before i even watch a video! I like watching videos for plant based ideas, but when someone already has the ideas that's even better.

[@ChefJana]

Charløtte R girl this is off the charts yummy! I sooooo will make that, must be heaven! Thanks for the tip my dear, really appreciate it!😘🙌💚

[@nomind2772]

WOW!

[@deendrew36]

I just call my basting brushes “pastry brushes”. I would love to know about the books on your bench side. Especially the one in the back, about vegetables.

[@mivoiosi]

awesome

[@melody3741]

Im so hungry.

[@jameshampson4783]

toasted or fried

[@roxanascarlat6329]

I'll be making a playlist with Stephans videos just to listen to his sexy voice&accent😅

[@ramisamman5674]

Croque-monsieure without jambon blanc ?????

[@rogerrtewwr4723]

3:55 nah looks good

[@Ferrzzz]

Why olive oil instead of butter?

[@FrenchCookingAcademy]

goest better with tomatoes

[@deendrew36]

Doesn’t burn as quickly either.

[@ronschlorff7089]

they are to be baked at high heat and even broiled!!