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 50 mL |
butter |
| 6 |
thick slices Springers Black Forest ham (or 12 thinner slices) |
| 12 |
thin dill pickle slices (optional) |
| 2 tbsp 25 mL |
grainy mustard |
| 1 1/2 cups 375 mL |
Gruyu00c3u00a8re cheese, grated |
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)
Source: www.ontariomeatandpoultry.ca
English