FEATURE RECIPE
Croque-monsieur

Croque-monsieur

This French classic is traditionally made with béchamel sauce; our method is simpler and uses crème fraîche. Top it with a fried egg and you have a croque-madame.

Serves 4

Cooking Time Prep time 15 mins, cook 15 mins



200 gm   coarsely grated Gruyère
200 gm   crème fraîche
3 tsp   Dijon mustard
8   thick sourdough bread slices
8   thick slices of leg ham, off the bone
40 gm   butter, coarsely chopped


1 Preheat oven to 180C. Combine Gruyère, crème fraîche and mustard in a bowl, season to taste, mix well. Spread thickly over bread slices, then top half the bread slices with ham. Top with remaining bread slices, cheese-side up, and set aside.
2 Melt half the butter in a frying pan over medium heat until foaming, add half the sandwiches, cheese-side up, cook until base is golden (1-2 minutes), transfer to a baking-paper-lined oven tray. Wipe out pan with absorbent paper, repeat with remaining butter and sandwiches. Bake until bubbling and golden (5-10 minutes), serve immediately.


Drink Suggestion Rustic red, such as Minervois.

RECIPE Emma Knowles PHOTOGRAPHY Chris Chen STYLING Emma Knowles DRINK SUGGESTION Max Allen

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