Friday, October 3, 2008

Our First "Croque Monsier" Sandwich

This recipe emerged from the pages of a fancy little book called, Paris Cafe - The Select Crowd. The book outlines the history of French cafes in general and cafes in Paris specifically; but we'll save the history and character of Le Select for another time.

The recipe for the Croque Monsier is one of three basic meals served in Le Select and having been to Paris a few times, there was no way the recipe could be avoided. We decided rather than making a closed sandwich, to use only one piece of freshley made no-knead bread. It was tasty, but we think maybe we should go ahead with the second, more thinly sliced piece of bread next time.


1 slice Poilane bread (or Almost No Knead Bread)
1 slice cooked ham (we recommend 4-6 slices of Black Forest ham)
1 thins slice Gruyere (Emmenthal) or Swiss Cheese
1 Tbsp grated Gruyere or Swiss Cheese
1 pat butter
Salt and Pepper to taste

Directions for Open Face:

Lightly toast and butter the bread (iron skillet, or griddle); place the ham, then cheese, on top of bread. Cover with grated cheese and heat until the cheese bubbles. Serve immediately with lettuce garnish and a favorite wine.


A richer version uses 2 thinner slices of bread (crusts removed) with ham and cheese between. Place bechamel (white) sauce and grated cheese on top, and heat.

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