Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Literally translated as a gentleman’s crunch, the croque-monsieur is a true bite of Paris, guaranteed to restore you on a-morning-after-the-night-before, even if you didn’t have a night before that left you in need of restoration.


  • 6 tbsp grated Gruyère cheese
  • 3 tbsp sour cream
  • freshly ground black pepper
  • ½ tsp grated nutmeg
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 4 thin slices good ham
  • 8 slices fresh white bread butter, softened


Mix grated cheese with enough sour cream to make it hold together. Add pepper, grated nutmeg, Worcestershire sauce, and mustard.

Place a sheet of greaseproof paper on the bench, butter 8 slices of bread, then turn 4 of them butter-side down. Cover the 4 unbuttered sides with the grated cheese spread, right to the edges. Top bread with slices of ham, cut to fit. Top with remaining slices of bread, butter-side up.

Heat a heavy-bottomed frypan and place sandwiches butter-side down, pressing down lightly to help them stick together. Fry until golden, then turn and fry until lightly golden on the second side. Serve hot, or have the overhead grill heated for this next optional step.

Remove sandwiches from pan and quickly spread one side with any remaining cheese mixture, covering right to the edges to prevent burning. Place under grill for one minute or two until the cheese topping bubbles and browns, watching carefully that it doesn’t burn.