Brigitte Hafner's croque monsieur. Photo: Marina Oliphant
- 2 slices of soft white bread
- slices of good leg ham
- Dijon mustard
- slices of gherkin or cornichons (French baby gherkins)
- cracked pepper
- gruyere cheese
Butter two slices of soft white bread. Place a couple of slices of good leg ham on one and spread thinly with Dijon mustard.
Top with a few slices of gherkin or cornichons (French baby gherkins), a little cracked pepper and finish with a decent slice of gruyere cheese.
Top with the other slice of bread, butter both sides and toast in a jaffle or sandwich press.
Alternatively, pan-fry the croque monsieur in a non-stick frying pan over a medium heat, turning until each side is golden brown.
- Main Ingredients - Bread, Cheese, Bacon/Ham/Prosciutto
- Cuisine - French
- Course - Snacks, Lunch