Croque Monsieur
This is my version
of the toasted cheese and ham sandwich of café society fame, and just thinking
about it and imagining atmospheric, crowded pavement cafés 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.
Serves : 1
Ingredients:
2 Large Slices Good-Quality White Bread, buttered
2oz / 50g Gruyère, finely grated
2 – 3 Slices Smoked Cooked
Ham, Parma
Ham or Wafer-Thin Ham
½oz / 10g Butter,
melted
1 Level Dessertspoon Finely Grated Parmesan (Parmigiano Reggiano)
Salt and Freshly
Milled Black Pepper
Instructions:
1.
Pre-heat
the grill to its highest setting.
2.
This could
not be simpler. On one slice of the buttered bread,
spread half the grated Gruyère,
then cover that with the slices of ham, folding them if need
be to fit the size of the bread.
3.
Now
sprinkle the rest of the Gruyère
on top of the ham,
season, then press the other slice of bread
on top of that and press it down very firmly.
4.
You can at
this stage cut off the crusts, but I think they add extra crunchiness.
5.
Now brush
half the melted butter
on the top side of the sandwich, sprinkle it with half the Parmesan and press it
in.
6.
Now
transfer the sandwich to the grill pan and grill it for about 2 minutes, 2
inches / 5cm from the heat.
7.
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.
8.
Then
remove it from the grill, cut it into quarters and eat it while it's still
crunchy.
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