“Prince of Paris” Grilled Cheese Sandwich with Side Salad

Croque Monsieur au Jambon de Paris


Preparation info

  • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

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.


For each Sandwich

  • 1–2 tablespoons (15–30 grams) salted butter
  • 2 pieces of sliced white sandwich bread
  • 1 slice of smoked ham
  • 1 slice of young Gruyère
  • ¼ cup (30 grams) grated Gruyère
  • Béchamel Sauce (optional)



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.