Vegetarian Croque

I almost like these better than the traditional ham version, and there are endless variations. Here we use leeks and spinach, but they’re also great with fresh or sun-dried tomatoes, sautéed mushrooms, asparagus and leeks, roasted squash and sautéed kale, or even sautéed Brussels sprouts.

The key to any good croque is making sure the cheese is brown and bubbly and the bread is crispy, while the inside stays nice and moist. That’s the reason we want you to bake it on a rack, because