Herbed Prosciutto and Gruyere Croque Monsieurs
- Yield 6 servings
This traditional Parisian cafe dish is made unique with a more golden and rich exterior.
- 2 -- eggs
- 1 tablespoon milk
- 12 -- slices (1/2 inch thick) dense, white, artisan bread
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh thyme
- 12 ounces thinly sliced prosciutto
- 12 ounces grated Gruyere cheese
- 4 tablespoons unsalted butter, divided, more in needed
- -- Whole-grain mustard, for serving
- Preheat oven to 200F. Put a large ovenproof serving platter in the oven to warm while preparing the sandwhiches.
- In a shallow bowl or pie pan, whisk together the eggs and milk until well blended. Dip one side of 6 of the bread slices briefly into the egg mixture. Sprinkle the eggy sides of the bread with half of the parsley and half of the thyme and set the slices egg-side down on a piece of parchment paper or foil. Top the dry side of the bread with the prociutto and cheese. DIp 1 side of the remaining 6 slices of bread in the egg mixture and set on top of the sandwhices, egg-side up. Sprinkle with the remaining parsley and thyme.
- Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Cook 2 or 3 sandwhices until golden brown on the bottom and the cheese begins to melt, about 3 to 4 minutes. Turn the sandwiches and cook until the second side is golden brown, the cheese is melted, and the sandwiches are warmed through, another 3 to 4 minutes, adding a bit more butter to the skillet if needed. Transfer the sandwhiches to a baking sheet and keep warm in the oven while cooking the remaining sandwiches. Cut the sandwiches in half and serve, passing the whole-grain mustard separately.
Recipe reprinted with permission from the Junior League of Seattle’s Celebrate the Rain (Junior League of Seattle, Wash., 2004).