The croque-monsieur comes from Parisian brasseries in the 19th century, but here we reinvent it with fruity reblochon from the Alps, a cheese rich in flavor and made from a blend of milks. Ham on the bone, toasted bread, 15 seconds in the microwave: it's fast and decisive.

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Ingredients for 4 servings

servings
  • 8 slices of artisanal white bread, trimmed and toasted
  • 24 thin slices of fruity reblochon*
  • 2 generous slices of ham on the bone, fat trimmed, cut in half
  • 4 « carmine » endives, wiped clean, cut in half with the core removed
  • Hazelnut oil
  • Sherry vinegar
  • A few grains of salt (Noirmoutier)
  • A good grind of pepper from the mill