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 grated Gruyere cheese, 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.
This recipe makes 4 sandwiches.