Croque Monsieur
A hot sandwich layered with cured meat, cheese, and bread, then pan-griddled until crispy. Served warm with a creamy or tangy condiment on the side.
Ingredients
Method
Lay out all four bread slices on a cutting board. If using mustard, spread it thinly on the inner side of two slices.
Layer the ham, then cheese, between the two mustard-spread slices (or plain slices if not using mustard). Repeat if making two sandwiches, or stack both fillings between the same two slices for a double-deck sandwich.
Butter the outside of each sandwich generously on both sides.
Heat a skillet or griddle over medium-high heat until a drop of water sizzles on contact.
Place the sandwich(es) on the hot griddle and cook for 3–4 minutes until the bread is deep golden and crispy, pressing gently with a spatula halfway through. Flip carefully.
Cook the second side for 2–3 minutes until golden and the cheese just begins to melt inside.
Transfer to a plate and serve hot with béchamel sauce on the side for dipping, or drizzle inside the sandwich immediately after cooking.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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