The most banal snack ever, you might say. Wrong, of
course, because even with this basic recipe you can go all
culinary ways. An inspired amateur chef can even make a
top dish of it in a party menu, as an appetiser or warm
starter. Think outside the box with different types of bread
or no bread at all, with fish or vegetarian dishes, with fruit
One rule I find important: do not spend money on the so-
called 'croque-machines'. You have an oven, use it.
ingredients - info
You really don't need a special machine to make a good
croque. Cover an oven dish with aluminium foil, sprinkle with
olive oil and place slices of bread on top.
The composition here is: slice of bread buttered, slice of
cheese without crust, slice of ham, slice of cheese, slice of
bread, butter, grated Gruyère. Preheat the oven at 220°C for
10 to 15 minutes.
You can choose the presentation yourself, for example with a
mixed salad on the side.
For a croque monsieur the French way. Start with a cheese
sauce. Make a roux of flour and butter. Dilute with milk to a
thick bechamel. Mix with coarsely grated gruyere and a twist of
the pepper mill.
Take two thick slices of bread and spread a layer of cheese
sauce on each. Lay a thick slice of cooked ham on one of the
slices and a slice of Old Bruges or similar cheese on top.
Cover with the second slice of bread, with more cheese sauce
on top. Place the croques in an oven dish on baking paper.
Bake them for 15 minutes or until the right colour is reached, in
an oven pre-heated to 185°C.
If you now put a fried egg on top, you will have a "croque
madame". (Photo left) Bon appetit!