An authentic Croque Monsieur is made with Pain de Mie bread, Emmental cheese and boiled ham. But the dish is very forgiving. We have adjusted the Croque Monsieur recipe NZ for New Zealand.
You can use bacon instead of ham and any melting cheese instead of Emmental. It is preferable to use a butter bread – a good quality sandwich bread will do.
Our Croque Monsieur was made with Ciabatta bakery’s protein loaf, Edam cheese and shoulder bacon.
- 4 pieces Sandwich Bread
- 100 g Edam Cheese, grated
- 100 g Shoulder Bacon
- 30 g Butter, melted
- 30 g Parmesan, grated
Preheat the oven to full whack, grill mode.
Bake the shoulder bacon under the grill on the top rack of the oven until cooked or in a frying pan. It should not be crispy, just cooked.
Spread half of the Edam cheese over a piece of bread. Put the bacon on top, spread the rest of the cheese over it and cover with another piece of bread and press together.
Melt the butter and brush the one top side of sandwiches. Sprinkle with half of the parmesan cheese.
Put the sandwiches into the oven on the top rack so that there are just a few centimetres from the grill and bake until nice and golden, approximately 2-5 minutes.
Remove them from the oven, turn upside down, brush with melted butter and sprinkle the rest of the parmesan cheese.
Return to the oven for another couple of minutes.
Remove from the oven and enjoy.