A classic French bistro dish, croque-monsieur is here made with gruyère, but you can use emmental, comté, or cheddar if you prefer
Serves 4
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A sandwich pressed-croque monsieur that boasts a crispy, grilled exterior and a creamy middle featuring ham, gruyère, tomatoes and dijon mustard. Essentially the comfy middle ground between a classic ham and cheese and a grilled cheese, here’s another sarnie recipe you can count on for a quick, light but fancy brunch.


  • 8 thick slices sourdough bread (800 g)
  • 1 tbsp dijon mustard
  • 200 g thinly sliced prosciutto, torn
  • 2 large tomatoes (440 g), sliced
  • 1 cup (125 g) coarsely grated gruyère cheese

Spread four slices of bread with mustard; top with prosciutto, tomato, cheese and remaining bread.


Cook in a sandwich press until browned lightly.

TIP If you haven’t got a sandwich press, cook the sandwiches in a heated oiled large frying pan until browned both sides. You’ll need to pay attention when turning the sandwich to stop the filling falling out.

Photo: bauersyndication.com.au

Download or print the recipe