Croque Provençal

History

The Croque Provençal is a regional riff on the classic Parisian croque monsieur, born in the cafés and bistros of southern France. It swaps the béchamel for ripe roasted tomatoes and herbs de Provence, giving the sandwich the bright, summery character of the Mediterranean south. Simple, fragrant and deeply satisfying, it reflects the Provençal love of fresh, sun-ripened produce.

Ingredients

• Pain de mie (white sandwich bread)
• Jambon de Paris (French ham)
• Gruyère cheese
• Roasted tomatoes
• Herbes de Provence
• Dijon mustard
• Unsalted butter

How to Make

1. 1Preheat oven to 400°F. Halve and roast tomatoes with olive oil, salt and herbes de Provence for 20 minutes.
2. 2Spread Dijon mustard on one slice of pain de mie.
3. 3Layer ham, roasted tomatoes and grated Gruyère on the bread.
4. 4Top with a second slice and butter the outside of both sides.
5. 5Griddle in a pan over medium heat until golden and the cheese is melted, about 3 minutes per side.
6. 6Serve immediately.