Croque monsieur

This classic is sure to pep up even the greyest winter afternoon. (It also improves sunny, summer days, if you're not too particular about having an excuse to eat grilled cheese.


2 slices sourdough bread
4 slices gypsy ham
4 slices of gruyère cheese
1 tbsp flour
1 tbsp butter
200 ml milk
50 gram Gruyere cheese
Salt and pepper to taste


Toast the sourdough bread on both sides, layer two slices of ham and gruyere cheese then gratinate under the grill for 2 minutes or until melted. Spoon the cheese sauce on top and gratinate for a further 2 minutes to golden brown. Sprinkle chopped parsley and serve.

Recipe by David Williams, head complex executive chef at Montecasino

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