Croque Monsieur

This is one of my favorite sandwiches to make, and they are so easy! The recipe is adapted slightly from Jacque Pepin’s book Essential Pepin. If you want to make a croque madame, use chicken instead of ham.

This makes as many as you want! I usually eat two for lunch since they’re sort of small.

For each sandwich:

2 slices of good white bread

1-2 pieces of thinly sliced honey or Virginia Ham (my new favorite thing is going to the deli to get actual deli-sliced ham. A whole pound of sliced Virginia Ham at the Giant Eagle deli near my house costs less than one of the pre-sliced packages you can get!)

2 slices of thinly sliced Swiss cheese (Sargento makes this), or 1 slice of “regular” Swiss cheese (I like cheese, so the more the better…)

Preheat the over to 400 degrees. Drizzle olive oil over a baking sheet.

In a cutting board, lay out the two pieces of bread. On one slice, add the cheese, on the other, the meat. Place on the baking sheet, dipping each side in the olive oil that covers it.

Bake for 10 minutes. Cut off the crusts and cut in half diagonally.



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