This traditional Croque Monsieur recipe is the closest version of the original sandwich served in Parisian cafes in the early 1900’s. It’s a perfect match for a steaming bowl of Provencal tomato rice soup.
- 2 tablespoons Dijon mustard
- 8 slices sandwich bread
- 4 ounces baked ham (thinly sliced)
- 2 1/2 cups Gruyere cheese (grated, divided)
- 4 tablespoons butter (softened)
- Preheat the broiler to the lowest heat setting.
- Evenly divide and spread the mustard on 4 slices of bread.
- Place a few slices of ham, followed by 1/2 cup Gruyere, on the mustard-side of the bread.
- Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches.
- Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, turn them over, cover with the remaining cheese, and continue cooking until they are crispy and golden brown, about 5 additional minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||41 g|
|Saturated Fat||24 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||1 g|