Name: Croque-monsieur
Yield: 6
Ingredients: 300 gm crème fraîche; 200 gm Gruyère, coarsely grated; 100 gm raclette, coarsely grated; 1 tbsp Dijon mustard, plus extra to serve; 12 thick slices sourdough bâtard; 6 thick slices leg ham, off the bone; 40 gm butter, coarsely chopped; To serve: cornichons and herb salad

Ingredients

300 gm crème fraîche

200 gm Gruyère, coarsely grated

100 gm raclette, coarsely grated

1 tbsp Dijon mustard, plus extra to serve

12 thick slices sourdough bâtard

6 thick slices leg ham, off the bone

40 gm butter, coarsely chopped

To serve: cornichons and herb salad

Method

Main

1.Preheat oven to 180C. Combine crème fraîche, cheeses and mustard in a bowl, season to taste, then spread thickly over bread slices. Top half the bread slices with ham, sandwich with remaining bread slices, cheese-side up.

2.Heat half the butter in a large frying pan over medium heat, add half the sandwiches and cook until bases are golden (2-3 minutes), transfer to an oven tray. Wipe pan clean with absorbent paper, repeat with remaining butter and sandwiches, then transfer to oven and bake until golden and bubbling (8-10 minutes). Serve hot with cornichons and herb salad.