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Croque Monsieur

This hot ham and cheese sandwich originated as a “fast food” in France in 1910. Our version uses egg bread which is well-matched with a flavourful Black Forest ham, earthy Gruyere and the tang of dill pickle.

 12 slices egg bread (challah or brioche is best)
 ¼ cup (50 mL) butter
 6 thick slices Ontario Black Forest ham (or 12 thin slices)
 12 thin pickle slices (optional)
 2 tbsp (25 mL) grainy mustard
 1 1/2 cups (375 mL) Gruyere cheese, grated

Heat broiler on high.


Butter one side of each piece of egg bread. Top 6 slices of the bread with ham on the unbuttered side. Top each with dill pickle slices (if using). Spread mustard on unbuttered side of the remaining 6 slices and top to make 6 sandwiches (buttered sides out)


Arrange sandwiches on a baking tray. Place under the broiler until golden, about 3 minutes. Flip sandwiches and divide grated cheese over each sandwich. Broil until the cheese is golden and bubbly, about 2 minutes.


Serve immediately with a green salad.

Cooks Notes:

Makes 6 servings

To make a “Croque Madame” top sandwich with a fried egg (keep it sunny side up, so the yolk acts as a sauce once broken)