print Croque Monsieur
This hot ham and cheese sandwich originated as a “fast food” in France in 1910. Our version uses egg bread which is well-matched with a flavourful Black Forest ham, earthy Gruyère and the tang of dill pickle.
Makes 6 servings.
|12||slices egg bread (challah or brioche is best)|
|1/4 cup||butter||50 mL|
|6||thick slices Springer's Black Forest ham (or 12 thinner slices)|
|12||thin dill pickle slices (optional)|
|2 tbsp||grainy mustard||25 mL|
|1 1/2 cups||Gruyère cheese, grated||375 mL|
Heat broiler on high.
Butter one side of each piece of egg bread. Top 6 slices of the bread with ham on the unbuttered side. Top each with dill pickle slices if using. Spread mustard on unbuttered side of the remaining 6 slices and top to make 6 sandwiches (buttered sides out).
Arrange sandwiches on a baking tray. Place under the broiler until golden, about 3 minutes. Flip sandwiches and divide grated cheese over each sandwich. Broil until the cheese is golden and bubbly, about 2 minutes.
Serve immediately with a green salad.
PER SERVING: about 430 cal, 24 g pro, 20 g total fat (10 g sat fat), 40 g carb, 2 g fibre, 105 mg chol, 810 mg sodium. %RDI: iron 15%, calcium 25%, vit A 10%, vit C 0%
Tip: To make a “Croque Madame” top sandwich with a fried egg (keep it sunny side up, so the yolk acts as a sauce once broken)