Croque monsieur

Croque monsieur

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

These are fried cheese and ham sandwiches, often bought in Paris as we might buy a hamburger for a quick snack.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Allow 2 slices of bread per sandwich. Cut slices of ham and Gruyère cheese the same size. Butter one side of the bread only, lay a slice of cheese on top and spread with a little Dijon mustard, lay a slice of ham on this and top with a slice of bread. Press down well and fry in a frying pan of sizzling butter until golden on both sides. Cut into triangles to serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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