lunch

Croque Monsieur with Gruyère Mornay and Jambon de Paris

Name: Croque Monsieur with Gruyère Mornay and Jambon de Paris
Ingredients: 120 g Country white sourdough bread, sliced; 80 g Jambon de Paris (high-quality cooked ham); 40 g Gruyère cheese, grated; 150 g Spinach, raw (side salad)

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

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Ingredients(4)

Country white sourdough bread, sliced120 g

Jambon de Paris (high-quality cooked ham)80 g

Gruyère cheese, grated40 g

Spinach, raw (side salad)150 g

Instructions

Preheat your oven's broiler to high.

Lightly toast the sourdough slices until golden and crisp.

Layer the Jambon de Paris onto one slice of bread, followed by a generous handful of the grated Gruyère.

Place the second slice of bread on top to form a sandwich.

Place the sandwich on a baking sheet and top with the remaining Gruyère, ensuring some cheese spills over the edges.

Broil for 2-3 minutes, watching closely, until the cheese is bubbling and develops deep golden-brown, nutty spots.

While the sandwich broils, toss the raw spinach with a simple lemon-dijon vinaigrette.

Serve the hot, molten sandwich immediately alongside the fresh, bright spinach salad to cut through the richness.