Prep 10 mins

Cook 10 mins

Serves 4

Difficulty 1

A really buttery croque monsieur

A really buttery croque monsieur

Prep 10 mins

Cook 10 mins

Serves 4

Difficulty 1

For the best results, buy a cheese that melts easily, which in France means Comté or tomme. Gruyere also fits the bill. Avoid a cheese like aged Cheddar, which is a little too sharp for the sandwich.

½ cup salted butter, melted

8 slices classic white sandwich bread or pain demie

8 slices Comté or tomme or another good melting cheese (about 170g)

4 slices ham

1. Brush both sides of each piece of bread generously with butter (this is a really buttery croque monsieur after all!) and lay out all of the pieces of bread. On 4 of the pieces, place 1 piece of cheese, followed by 1piece of ham, followed by 1 piece of cheese (that way the ham is in the center). Top with the remaining bread.


2. Heat a griddle or skillet over medium heat. In batches, cook the sandwiches until the bread is evenly browned and the cheese is completely melted. If the bread is getting dark but the cheese hasn’t started melting, turn the heat to low and continue to griddle, gently turning the sandwiches over for even cooking. Serve hot.

INGREDIENTS

METHOD

This recipe has been extracted with permission, from the book La Buvette by Camille Fourmont & Kate Leahy (Sep 2020). Image by Eatable.

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