Croque-monsieur

AT A GLANCE

  • Serves 6 people

  • 300 gm crème fraîche
  • 200 gm Gruyère, coarsely grated
  • 100 gm raclette, coarsely grated
  • 1 tbsp Dijon mustard, plus extra to serve
  • 12 thick slices sourdough bâtard
  • 6 thick slices leg ham, off the bone
  • 40 gm butter, coarsely chopped
  • To serve: cornichons and herb salad
01   Preheat oven to 180C. Combine crème fraîche, cheeses and mustard in a bowl, season to taste, then spread thickly over bread slices. Top half the bread slices with ham, sandwich with remaining bread slices, cheese-side up.
02   Heat half the butter in a large frying pan over medium heat, add half the sandwiches and cook until bases are golden (2-3 minutes), transfer to an oven tray. Wipe pan clean with absorbent paper, repeat with remaining butter and sandwiches, then transfer to oven and bake until golden and bubbling (8-10 minutes). Serve hot with cornichons and herb salad.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

View Full Site