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.
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.
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)