Croque Monsieur

Ingredients

• 4 slices pain de mie or white bread, 12 mm thick
• 120 g French ham, thinly sliced, preferably jambon de Paris
• 100 g Emmental cheese, thinly sliced
• 40 g unsalted butter, softened
• 20 ml whole milk
• 5 g Dijon mustard
• 2 g fine sea salt
• 1 g white pepper

Method

1. 1
   Spread 5 g softened butter on one side of each bread slice; lay 2 slices butter-side down on work surface.
2. 2
   Layer ham and cheese on buttered side of first 2 slices, dividing equally; top each with second bread slice, buttered side facing outward (creating butter sandwich with ham and cheese inside).
3. 3
   Heat large skillet or panini press over medium-high heat.
4. 4
   Place croque monsieurs in skillet; cook 3–4 minutes until underside is deep golden brown and crispy; press down gently with spatula for even contact.
5. 5
   Flip carefully; cook 3–4 minutes on second side until golden brown, cheese begins to melt slightly, and bread is crispy.
6. 6
   Transfer to cutting board; cut diagonally in half; serve immediately while cheese is still warm and bread remains crispy.
7. 7
   Optional: serve with béchamel poured over croque monsieur if preparing à l'Ancienne style.