Petits Croques de l'Apéro
(puh-TEE krock duh lah-pay-RO)
L'Heure de l'Apéro: The Daily Parisian Unwinding
These aren't the fussy, roux-heavy brasserie versions that demand a nap; they are weeknight survival food built on supermarket sandwich bread and a block of Gruyère. Here is the secret to the perfect croque-monsieur: swapping laborious béchamel for a swipe of tangy crème fraîche and sharp mustard, yielding that same gooey interior and violently golden crust in a fraction of the time. Pull the hot sheet pan from the broiler, pour a cheap bottle of red, and bite into the crispy, mustard-laced squares while the cheese burns.
Before you start
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Meticulously slice the crusts off the bread.
Stack two slices at a time and use a sharp serrated knife to square them off. This guarantees an elegant presentation and even texture.
Ingredients
- thick-cut white sandwich bread8 slices
- crème fraîche4 tbsp
- Dijon mustard1 tbsp
- Gruyère cheese6 oz
- high-quality unsmoked deli ham4 slices
- unsalted butter3 tbsp
- black pepper1 pinch
- nutmeg1 pinch
Method
- 01
Whisk the crème fraîche, Dijon mustard, black pepper, and nutmeg.
The mustard provides necessary acidity to cut the rich cheese, while the high-fat crème fraîche perfectly mimics the luxurious mouthfeel of a traditional stovetop béchamel.
- 02
Build the core of the sandwiches.
Smear the interior of all eight slices of bread generously with the crème fraîche mixture. On four of the slices, distribute half the grated Gruyère, layer the trimmed ham, and top with the remaining cheese.
- 03
Cap and butter the exteriors.
Close the sandwiches with the remaining bread, pressing down gently. Using a butter knife or pastry brush, generously coat both the top and bottom exterior faces of each sandwich with the softened butter.
- 04
Bake until deeply golden brown.
Place the sandwiches on the baking sheet and bake for 10 minutes. Flip carefully with a spatula, then bake for another 5 to 7 minutes until the bread is violently golden and the cheese is audibly sizzling out the sides.
- 05
Rest, slice, and serve.
Let the sandwiches rest on a cutting board for exactly two minutes so the molten cheese sets slightly. Cut each into four or nine squares, pierce the center with a wooden toothpick, and serve immediately.
Notes
Grate your own cheese.
Pre-grated bagged cheeses are coated in anti-caking agents that ruin the smooth, stringy melt characteristic of a true croque-monsieur.
Make it ahead for stress-free entertaining.
These can be fully assembled up to the buttering stage and wrapped tightly in the fridge for up to 24 hours before baking.
From Cook French in America.