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


  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).