Croque Monsieur
This is my version of the toasted cheese and ham sandwich of cafe society fame, and just thinking about it and imagining atmospheric, crowded pavement cafes makes me long to be in Paris and eat it there. But, that not being possible, it's one of the nicest snack meals for one that I know.
This is my version of the toasted cheese and ham sandwich of cafe society fame, and just thinking about it and imagining atmospheric, crowded pavement cafes makes me long to be in Paris and eat it there. But, that not being possible, it's one of the nicest snack meals for one that I know.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (71g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- This could not be simpler. On one slice of the buttered bread, spread half the grated Gruyere, then cover that with the slices of ham, folding them if need be to fit the size of the bread.
- Now sprinkle the rest of the Gruyere on top of the ham, season, then press the other slice of bread on top of that and press it down very firmly. You can at this stage cut off the crusts, but I think they add extra crunchiness.
- Now brush half the melted butter on the top side of the sandwich, sprinkle it with half the Parmesan and press it in.
- Now transfer the sandwich to the grill pan and grill it for about 2 minutes, 2 inches (5 cm) from the heat.
- When it's golden brown, turn it over, brush the other side with the remaining melted butter, sprinkle the rest of the Parmesan all over and grill for another 2 minutes.
- Then remove it from the grill, cut it into quarters and eat it while it's still crunchy.
Unlike a standard grilled cheese that relies on gentle pan heat to melt interior dairy slowly, this French bistro staple meets direct overhead heat under a broiler. Grate the Gruyere finely rather than slicing it so the cheese forms a uniform thermal blanket over the ham without creating gaps that cause the bread to burn unevenly. Pressing the assembled sandwich firmly before cooking ensures good thermal contact between the buttered bread and the heating elements.
Reading the Visual Cues Under the Broiler
Because broiler intensities vary wildly between kitchens, relying on a strict two-minute timer frequently results in scorched bread or unmelted cheese. Position the grill pan exactly two inches from the heating element and watch for the Parmesan dusting to bubble and turn a deep amber-gold. The moment the edges smell toasted and nutty, flip the sandwich immediately, apply the remaining butter and Parmesan, and monitor the second side closely since residual heat accelerates browning.
- If scaling this single-serving snack for multiple people, cook them in batches rather than crowding the grill pan to maintain even heat exposure.
- Keep the broiler door slightly ajar if your oven model tends to cycle off automatically when trapping excessive heat.
