This recipe appears in:Best Lunch in Paris?: Croque Monsieur aux Courgettes from Gérard Mulot
The Panini Express Neo-Classic Croque Monsieur recipe makes two hot, crisp ham-and-cheese sandwiches.
The first recipe out of the gate for this week's featured cookbook is what Panini Express authors Daniel Leader and Lauren Chattman call a Neo-Classic Croque Monsieur. It's "neo-classic" because, Leader says, it's a bit more rustic than the "dainty" versions typically served in France; it uses thick-cut ham, along with chopped cornichons and grainy mustard to "give it some heft."
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- 4 half-inch-thick slices country hearth bread or 2 six-inch lengths baguette
- 2 tablespoons unsalted butter, softened
- 1 tablespoon grainy mustard
- 3 ounces Emmentaler cheese, thinly sliced
- 6 small cornichons, coarsely chopped
- 4 quarter-inch-thick slices (about 4 ounces) baked country ham
Put the bread, buttered sides down, on a cutting board and spread 1 1/2 teaspoons of mustard on two slices. Top each with some cheese. Sprinkle the chopped cornichons on top of cheese. Arrange the ham on top of the cornichons. Top each sandwich with the remaining bread slices, buttered side up.
Place the sandwiches on the press, and pull the top down. Cook until sandwiches are browned and crisp, 3 to 5 minutes, depending on heat of your press. Remove from press and serve immediately.
- Make sure you do thinly slice the cheese. My slices were a bit thick the first time I made this sandwich, and the cheese failed to melt evenly.