Prep 15 mins
Cook 10 mins
I love Croque Monsieurs. This is a unique take on the traditional Parisian cafe dish, which add a dip in an eggy batter to form an even more golden and rich exterior. From the book, "Celebrate The Rain."
- 2 eggs
- 1 tablespoon milk
- 12 slices dense white artisan bread (1/2 inch thick)
- 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 if needed
- whole grain mustard, for serving
- Preheat oven to 200*F.
- Put a large ovenproof serving platter in the oven to warm while preparing sandwiches.
- 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 ot the parsley and half of the thyme.
- Set the slices egg side down on a piece of parchment paper or foil.
- Top the dry side of the bread with the prosciutto and cheese.
- Dip 1 side of the ramianing 6 slices of bread into the egg mixture and set on top of the sandwiches, egg side up.
- Sprinkle with remaining herbs.
- Melt 2 TBs of the butter in a large skillet over medium high heat and cook 2 or 3 sandwiches until golden brown on the bottom and the cheese begins to melt, 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 of butter to the skillet if need be.
- Transfer the sandwiches to the warm platter and Keep warm in the oven while cooking the remaining sandwiches.
- Cut the sandwiches in half and serve, passing the whole grain mustard seperately.
Yummy, Yummay. I served this for lunch the other day and none was leftover. I made this for Zaar World Tour 05.