Herbed Prosciutto and Gruyere Croque Monsieurs

  • Yield: 6 servings


2-- eggs
1tablespoon milk
12-- slices (1/2 inch thick) dense, white, artisan bread
1tablespoon finely chopped fresh parsley
2teaspoons finely chopped fresh thyme
12ounces thinly sliced prosciutto
12ounces grated Gruyere cheese
4tablespoons unsalted butter, divided, more in needed
-- Whole-grain mustard, for serving


  1. Preheat oven to 200F.  Put a large ovenproof serving platter in the oven to warm while preparing the sandwhiches.
  2. 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.
  3. 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).