Ham and Cheese Croque With Dijon

Ham and Cheese Croque With Dijon

This is a classic French croque-monsieur, but with the added tang of Dijon mustard and sourdough bread. While it may well be the quintessential warm ham and cheese sandwich, it also makes a great snack with drinks. Please note the sandwiches may be prepared in advance and reheated to serve.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat oven to 400. Lay bread slices on a work surface. Lightly butter 3 slices and place butter-side-down on a baking sheet. Now spread them lightly with mustard.
  2. Step 2

    Distribute half the cheese over the mustard. Top each of the slices of cheese-covered bread with 2 slices prosciutto and cover each evenly with more grated cheese, reserving 1/4 cup cheese for final topping.
  3. Step 3

    Lay on the remaining 3 bread slices and press down gently. Spread each top slice with about 3 tablespoons béchamel. Sprinkle with reserved cheese.
  4. Step 4

    Bake until browned and bubbling on top, about 10 minutes. To serve, cut each sandwich in half diagonally or vertically to make 6 small sandwiches. Sprinkle with thyme and chives. Cut off crusts if desired. May also be cut into bite-size pieces.