Cooked - Open-face Croque-monsieur

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Open-face Croque-monsieur

6.0

⅔ cup (150 g) crème fraîche

1 cup (50 g) fresh basil leaves, finely chopped

Finely grated zest of 1 lemon

2 teaspoons smoked paprika

½ teaspoon kosher salt

Freshly ground black pepper

6 slices milk bread or soft white bread, such as sandwich bread or brioche

2 tablespoons (1 oz/28 g) unsalted butter, at room temperature

6 ounces (170 g) sliced ham

2 cups (4 oz/113 g) grated Gruyère cheese

Cornichons (optional), for serving

Position a rack in the middle of the oven and preheat to 400°F (200°C).
In a small bowl, stir together the crème fraîche, basil, lemon zest, smoked paprika, and salt. Season with a few grinds of black pepper and stir to combine.
Line a half-sheet pan with parchment paper.
Working with one at a time, butter one side of each slice of bread, edge to edge. Place the slices, buttered side down, on the prepared sheet pan.
Spread the crème fraîche mixture on the bread, about 2 tablespoons per slice, spreading from edge to edge.
Top with the ham, folding the slices in half to fit on the bread, if needed.
Sprinkle the Gruyère over the ham.
Bake for 10 to 14 minutes, or until the cheese is melted and the bottom of the bread is golden (lift a corner with a spatula to check).
Turn on the broiler and broil for 2 to 3 minutes, or until the cheese is golden brown.
Serve immediately. If desired, accompany with cornichons and arugula salad.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

Cuisine🇫🇷French

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 70 weeks ago

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