Croque-monsieur

When I was young, my grandmother used to cook over an open fire and I have fond memories of toasting this iconic French sandwich over the coals at her house. The smell of the melting cheese mixed with the smoke and wood chips was amazing, and for me that’s still the best and only way to eat a croque. Just thinking about it makes my mouth water. These days, as a steadfast staple of Parisian bistrot menus, croque has strayed from its origins as a child’s after-school snack. But not only is it