Croque monsieur toast

Ingredients

• 100 mlcrème fraîche
• 10 mlDijon mustard
• 5 mltomato ketchup
• 1.25 mlsmoked paprika
• 1.25 mlcoarse salt
• to tastefreshly ground black pepper
• 3 slicesCheasy® M 13% (20+) sliced cheese
• 4 sliceswholemeal sandwich bread
• 100 gcooked smoked ham
• 3mini cucumbers, cut into broad, thin ribbons
• to tastewatercress

Instructions

1. 1

   Mix the dressing

   Stir together the crème fraîche, mustard, ketchup, smoked paprika, salt and pepper. Leave the dressing to stand for about 15 minutes, then taste and adjust the seasoning.

2. 2

   Toast the sandwiches

   Spread the dressing over the bread slices and make two sandwiches, placing the cheese between the slices. Toast in a sandwich maker for about 3 minutes, until golden and the cheese has melted.

3. 3

   Serve with sides

   Cut the toasted sandwiches in half and serve with the ham and cucumber.

What is croque monsieur toast?

Croque monsieur is a French toasted ham-and-cheese sandwich, traditionally cooked until its bread is crisp and its filling is hot. This version keeps things simple, using a sandwich maker and serving the ham and cucumber alongside the toast.

The mustard and smoked paprika dressing brings tang and gentle smokiness, while watercress can add a fresh, peppery finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 12g protein, 16g carbs, 7g fat.

The bread supplies most of the carbohydrates, while the cheese, crème fraîche and ham contribute fat and protein. Serve with extra cucumber or another vegetable to add freshness and round out the plate.

The dressing makes the difference

Creamy base: crème fraîche gives the dressing body and helps it spread over the bread.

Sharp balance: Dijon mustard and ketchup bring tangy, savoury notes, while smoked paprika adds a hint of smoke. Letting the mixture stand for about 15 minutes gives the flavours time to meld.

Build the sandwiches carefully

Even spread: cover the bread with a thin, even layer of dressing so the flavour reaches the edges without making the slices soggy.

Cheese layer: place the cheese between the bread slices. Keep the ham and cucumber for serving, as directed, so the toast stays crisp.

Look for golden bread and melted cheese

The recipe gives a guide of about 3 minutes in the sandwich maker. Check that the bread is golden and the cheese has melted before taking the sandwiches out.

Sandwich makers vary, so use the colour and melted filling as your cues rather than relying only on the timer.

Serve while hot

Cutting the toast in half makes it easier to serve alongside the smoked ham and cucumber ribbons. Add watercress at the table for a fresh contrast.

The toast is at its crispest straight from the sandwich maker, so have the accompaniments ready before cooking.

Choosing the bread and cheese

Wholemeal sandwich bread brings a hearty, grainy base that holds up to the creamy dressing. Use slices that fit comfortably inside your sandwich maker.

The recipe specifies three slices of sliced cheese for two sandwiches. Divide them between the fillings so both sandwiches get an even layer.

Recipe notes & tips

• Cut the cucumber into broad, thin ribbons so it is easy to eat alongside the toast.
• Taste the dressing after it has stood for 15 minutes, then adjust the pepper or salt if needed.
• Spread the dressing in a thin layer to help the bread toast rather than turn soft.
• Preheat the sandwich maker if its instructions call for it.
• Keep the ham and cucumber out of the sandwich maker and serve them on the side as directed.

Variations

• Add watercress: serve a generous handful alongside the ham and cucumber for a peppery note.
• Use another mustard: swap Dijon for wholegrain mustard for a more textured dressing.
• Change the paprika: use sweet paprika instead of smoked for a milder flavour.
• Try a different bread: use another sturdy sandwich loaf that fits your sandwich maker.
• Add extra cucumber: serve more ribbons for a cool, crisp accompaniment.

Common mistakes to avoid

• Too much dressing: a thick layer can soften the bread; spread it thinly and evenly.
• Rushing the dressing: skipping its 15-minute rest misses the time for the flavours to meld.
• Over-toasting: the bread can become too dark; check around the 3-minute mark.
• Serving it late: the toast loses crispness as it cools; have the sides ready before cooking.
• Adding the sides inside: the method serves ham and cucumber alongside; keep them out of the sandwich maker.

How to store

The toast is best eaten freshly made. Refrigerate leftover dressing, ham and cucumber separately in covered containers and use within 2 days; reheat the toast in a sandwich maker until hot and crisp.

Frequently asked questions