Two-Cheese Croque-Monsieurs

By mirandavoegeli

Ingredients

• Twelve 1/2-inch-thick slices dense peasant or sourdough bread
• 6 ounces thinly sliced Gruyre cheese
• 1 pound thinly sliced baked smoked ham
• 12 arugula leaves, stemmed
• 1 cup shredded sharp English Cheddar cheese (6 ounces)
• 3 large eggs, beaten
• 1 tablespoon water
• 1 tablespoon finely chopped flat-leaf parsley
• 1/2 teaspoon finely chopped tarragon
• 1/2 teaspoon finely chopped thyme
• 2 tablespoons unsalted butter
• Whole grain mustard, for serving

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

Top half of the bread slices with the Gruyre and ham. Trim the overhang and add to the sandwiches. Top with the arugula and Cheddar.

In a bowl, beat the eggs with the water. Dip 1 side of the remaining bread slices into the egg; top the sandwiches with the bread, egg side up, and sprinkle with the parsley, tarragon and thyme.

Melt 1 tablespoon of the butter on a cast-iron griddle. Add the sandwiches, egg side up, and cook over moderately low heat until golden on the bottom, about 4 minutes; transfer to a work surface. Melt the remaining 1 tablespoon of butter on the griddle. Return the sandwiches to the griddle, egg side down. Cook, pressing lightly with a spatula, until golden and the cheese is melted, 3 to 4 minutes longer. Cut the sandwiches in half and serve with mustard.