Written by Kevin Kapusi Starow
This is a delicious version of the humble old ham and cheese toasty! The way it is done in France, as they say done right, and I have to admit it is a delicious version.
Is It Difficult?
It does call for a little more care to be taken in the planning and preparation of this recipe. As well the cooking method calls for some attention, though will guarantee you that the aroma created from this process. Will truly make your senses dance with excitement, and you will be salivating in anticipation of a culinary experience.
Though this is in no way a very technical recipe, as long as you follow the directions you will undoubtedly be please with your efforts.
Try to use the best ingredients which your budget will allow for, which includes the cheese and the butter. Good bread is also imperative, perhaps you have the skills time and patience to bake your own, a sourdough perhaps.
This is defiantly a recipe, once you have mastered it, to pass on to your children as it will give them an insight into the culinary skills closet. That, if developed will serve them, and their future families well, in the future.
- 1 Heavy frypan
- 4 slices Crusty Bread - sourdough
- 4 Slices Ham - Smoked
- 4 slices Compte Cheese
- 150 gm Bechamel Sauce
- Dijon Mustard
- This is a relatively easy process to construct. I like to spread the béchamel sauce on both inside layers of the sandwich to begin with.
- Then a slice of cheese, upon which I spread a little Dijon mustard.
- Then the ham is layered on, and topped with another slice of Compte cheese.
- Finally add the second slice of bread, béchamel side down. Spread softened butter on both outer surfaces of the sandwich.
- In a medium hot pan fry off the first side of the sandwich, till golden brown.
- Then flip over and toast the second side, again till golden brown.
- If the sandwich is not heated through and the cheese all oozy, place in a pre-heated oven 180c for 10 minutes.
- Now serve and enjoy.
Croque Monsieur Croque Monsieur