Croque monsieur

A classic French bistro dish, croque-monsieur is here made with gruyère, but you can use emmental, comté, or cheddar if you prefer.

  • Serves 4
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  • 8 thick slices sourdough bread (800g)
  • 1 tablespoon dijon mustard
  • 200 grams (6½ ounces) thinly sliced prosciutto, torn
  • 2 large tomatoes (440g), sliced
  • 1 cup (125g) coarsely grated gruyère cheese


  • 1
    Spread four slices of bread with mustard; top with prosciutto, tomato, cheese and remaining bread.
  • 2
    Cook in a sandwich press until browned lightly.


If you haven't got a sandwich press, cook the sandwiches in a heated oiled large frying pan until browned both sides. You'll need to pay attention when turning the sandwich to stop the filling falling out.

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