Every time I make Croque Monsieur I wonder why I don’t eat this more often. It is the perfect combination of all good things that could be defined as ethereal and heavenly at once, and is made even better with the best ingredients you can get.
I went the extra mile and made a loaf of Michael Ruhlman’s Dutch Oven Bread from “Twenty”, and used a Swiss Gruyere rather than French, which makes it a little more creamy in taste. I used three thin slices of prosciutto rather than one because, frankly, if you are going to make this, you might as well go whole hog and enjoy the aggregate taste of each ingredient component, and then apologize to your cardiologist later. I take that back. I don’t believe in apologizing for anything I enjoy. Of course I made a token spinach salad using the vinaigrette recommended in the back of Lebovitz’ book, which is said to balance out the richness of this sandwich, but really is just to make you feel better about yourself for enjoying this ooey gooey, cheesy, creamy, porky, toasted bread, buttery, savory, indulgent, perfect, delicious, amazing, sandwich.
Do you see that cheese??? That cream??? That gratuitously buttered bread??? 😍
I think I will go make another.
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