For this week’s recipe we decided to make some Croque Monsieur, this is a traditional snack from which, many “toasted sandwich” recipes have arisen. The original Croque Monsieur involved 2 slices of bread with a layer of ham and cheese which was then toasted until the cheese melted. In our version this week we used the sliced Serrano ham, Dijon mustard, some French Emmental which gets a lovely flavour when toasted, plus a beaten egg dip. It is really simple to make and the salty taste of the ham works well. I served this with a delicate Sauvignon Blanc, Vin de Pays of the Comte Toulosan in the South West of France. This new wine comes from the house of Yvon Mau, a famous Bordeaux wine negociant who cycled to every wine estate in the region and got to know all the wines. (He should have entered our Cycle Tour).
Ingredients for 2 persons
- Wide country baguette
- 100 gr Emmental grated
- 6 slices Serrano Ham
- 2 eggs beaten with some salt and pepper
- Teaspoon Dijon mustard
- Slice the baguette diagonally into 6 thick finger-width slices
- Spread butter on one side of 3 slices
- Place these buttered side down on a hot non-stick frying pan
- Grate the Emmental and place the cheese over the top of these slices
- Take the other 3 slices of bread
- Dip the one side of the bread into the beaten egg until they have absorbed most of the egg
- Place in the hot pan egg side downwards
- Lightly spread mustard on the top side of these bread slices
- Top these 3 bread slices with slices of ham and heat
- Place these 3 slices on top of the 3 slices with the cheese and press together.
- Carefully turn over the sandwich and cook until the egg soaked bread has gone golden brown and the cheese has melted.
- Remove from pan and slice each sandwich across.
- Serve immediately while hot.
This tasty snack pairs well with a light Sauvignon Blanc from the South West of France.