4 slices French whole wheat bread
spicy Dijon mustard
100g grated Gruyère of Old Amsterdam
2 slices of ham
30g of butter
A lovely little recipe of French chef Raymond Blanc. Preheat the oven in advance to 180 ° C.
Originally the croque is made with Gruyère, we used Old Amsterdam.
Cut off four thick slices of French Pain de Campagne.
Spread the bread generously with spicy Dijon mustard.
Sprinkle cheese on 2 slices, then ham then grated cheese again.
Cover the bread with the second slice of bread.
Let the butter colour lightly then put in the croques.
Fry them for 1 - 2 minutes on each side, until they are nicely browned.
Move the croques onto the baking tray and place them 4 - 5 minutes into the oven.
When the cheese has completely melted the croques are ready.
Cut the croques in half and start eating. They are just too good!