Croques Monsieur Recipe
Ingredients
| 1 cup finely grated Gruyere plus 2 tablespoons for sprinkling the sandwiches | ||
| Sour cream | 2 Tablespoon | |
| 3/4 teaspoon Dijon-style mustard | ||
| Kirsch | 3/4 Teaspoon | |
| 8 slices of homemade-type white bread | ||
| 4 thin slices of cooked ham | ||
| 1/2 stick {1/4 cup) unsalted butter, softened | ||
Directions
In a bowl stir together 1 cup of the Gruyere, the sour cream, the mustard, and the kirsch and spread 1 tablespoon of the mixture evenly over each bread slice.
Arrange the ham on 4 of the bread slices and top it with the remaining bread slices, spread side down.
Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with 2 tablespoons of the butter.
Invert the sandwiches into a large skillet, spread the tops with the remaining 2 tablespoons butter, and grill the sandwiches over moderately high heat, turning them once, for 6 to 8 minutes, or until they are golden brown on both sides.
Transfer the sandwiches with a metal spatula to a baking sheet, sprinkle them with the remaining 2 tablespoons Gruyere, and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the Gruyere is just melted.
Arrange the ham on 4 of the bread slices and top it with the remaining bread slices, spread side down.
Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with 2 tablespoons of the butter.
Invert the sandwiches into a large skillet, spread the tops with the remaining 2 tablespoons butter, and grill the sandwiches over moderately high heat, turning them once, for 6 to 8 minutes, or until they are golden brown on both sides.
Transfer the sandwiches with a metal spatula to a baking sheet, sprinkle them with the remaining 2 tablespoons Gruyere, and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the Gruyere is just melted.
Chef
