Name: Croque monsieur baguette
Cook time: 15 min
Total time: 15 min
Ingredients: 1 french bread stick (500g); 80 gram softened butter; 1/2 cup (125g) dijon mustard; 12 slice pancetta (180g); 150 gram thinly sliced gruyère cheese; 12 baby cornichons, drained

Ingredients

1 french bread stick (500g)

80 gram softened butter

1/2 cup (125g) dijon mustard

12 slice pancetta (180g)

150 gram thinly sliced gruyère cheese

12 baby cornichons, drained

Method

1.Using a serrated knife, cut the bread crossways into 24 slices.

2.Brush one side of each slice with butter; turn slices buttered-side down. Spread tops of all slices with mustard; sandwich pancetta and cheese between slices, keeping the buttered side on the outside.

3.Preheat a large sandwich press. Toast sandwiches for 5 minutes or until golden and cheese is melted.

4.Top with a cornichon, secure with a toothpick. Place on a platter to serve.

Substitute sliced prosciutto or ham for the pancetta, if you prefer. Sandwiches can be made 4 hours ahead: store, covered, in the fridge. Reheat on a baking-paper-lined oven tray in a 180°C/350°F oven for 6 minutes or until heated through.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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