Croque-monsieurs are a fantastic quick recipe to have up your sleeve. I used to eat them for lunch from the local bakery, but more recently, they were a treat when we hosted a family brunch. Plus, you can make a thwack of them at the same time… and you get to sound very dignified every time you call these a “croque-monsieur” instead of a “cheese and ham toastie.”
Follow these instructions loosely and you’ll have something delicious no matter what variations your tastebuds demand.
Pro tip: Make this into a croque-madame by adding a fried egg!
Makes: As many as you care to fit on a platter
Cooking time: 20 minutes
- Nice loaf of sourdough bread, sliced
- 500 g (approximately 1 lb) piece of cured ham
- Gruyere or Emmental cheese (or a medium-bodied cheddar in a pinch)
- Dijon and a bit of mayonnaise
Heat oven to about 350 F / 180 C. Slice ham thickly to about half a centimetre or 1/4″ thick. Pop your bread onto a cookie tray and warm up in the oven until very lightly toasted. Mix about 1 tbsp Dijon with 1-2 tsp mayonnaise, and spread liberally on the warmed bread (you might need to mix more depending on how many you are making). Add a piece of ham and a slice of cheese, then pop back into the oven for 5-10 minutes until cheese is melted and oozy.
Enjoy with tea or coffee.