In a hidden workspace in the 11th arrondissement, Daniel Rochon works away, preparing the last jambon de Paris that is actually made in Paris. Stamped with an Eiffel Tower and bearing the name “Prince de Paris,” this special ham is prepared without any additives or preservatives. Slices of Rochon’s coveted jambon de Paris can be found at the Terroirs d’Avenir butcher shop and select specialty shops in the city. The Croque Monsieur is an ageless classic, second only to the jambon-beurre sandwich as Paris’s iconic lunch choice.
Preheat oven to 400°F (200°C). Butter one side of each slice of bread. Place a slice of ham on the buttered side of the bread, followed by the slice of Gruyère. Top each sandwich with second piece of bread, butter side down. If using béchamel, spread sauce evenly over the top slice and then sprinkle with grated Gruyère. If omitting béchamel, spread top slice of bread with butter and top with grated Gruyère.
Place directly on the highest rack in the oven and let grill for 10–12 minutes, or until cheese is melted and tops of sandwiches are golden brown.
Serve with a green salad tossed with homemade Vinaigrette.
© 2015 All rights reserved. Published by Skyhorse.