Save to your scrapbook
Buttery Croque Monsieur
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Sometimes, you just can't beat those good old, classic combinations. Take ham and cheese: it's one of those marriages made in culinary heaven, and although the pair can be teamed in a number of ways, the croque monsieur must surely be the king of them all. This one is a true Parisian version: salty slices of ham with a sumptuous, oozing Gruyère bechamel, with a little mustard in the mix to add a lovely, sharp tang. All this loveliness is sandwiched between slices of buttery bread, fried to retain to retain the all-important crunch. Sure, you could toast them, but for proper indulgence, you shouldn't wimp out. You should use butter, too, which imbues the bread with a slightly nutty taste. Eat your croque hot and bubbling, to best appreciate its rich, molten centre.
Typical values per serving:
This recipe was first published in Mon May 01 01:00:00 BST 2006.