Croque monsieur squares

Ingredients

• 3 thin slicessourdough bread
• as neededbutter
• 3 slicescooked ham
• 100 gcheddar, grated
• 1 tbspdouble cream
• 1 tspDijon mustard

Instructions

1. 1

   Toast and top

   Toast the bread and spread it lightly with butter. Lay the ham over the slices, trimming it to fit. Stir together the grated cheese, cream and mustard, then spread the mixture over the ham.

2. 2

   Cut and grill

   Cut away the crusts and divide each slice into 4 pieces. Put them on a baking tray and grill until the cheese is bubbling and browned.

What are Croque monsieur squares?

Croque monsieur is a French grilled ham and cheese sandwich, traditionally served as a hot snack or light meal. These squares borrow its familiar combination and make it easier to share as canapés.

Here, sourdough gives the base a little chew, while cheddar, cream and Dijon form a savoury topping that browns under the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 77 calories, 4g protein, 3g carbs, 6g fat.

The bread supplies most of the carbohydrates, while cheddar and butter contribute much of the fat; ham and cheese provide the protein. Pair a few squares with a fresh salad or crunchy vegetables for a more balanced plate.

Choosing the ingredients

Bread: Thin slices toast quickly and make neat, small portions. Sourdough works well, but choose slices that are sturdy enough to carry the topping.

Cheese: Grated cheddar mixes evenly with the cream and mustard, helping the topping spread over the ham. Cooked ham should be trimmed to fit the bread.

Getting the topping right

Mix the cheddar, double cream and Dijon mustard until combined, then spread it over the ham rather than directly on the bread. This keeps the layers distinct and distributes the mustard through the cheese.

The topping should cover the ham without spilling heavily over the edges, where it may brown faster under the grill.

Grilling for colour

Keep an eye on the tray as the squares grill: the cheese should bubble and develop browned patches. Grill strength and distance from the heat vary, so use the visual cues rather than relying on a fixed time.

Take them out once browned to your liking; a few minutes too long can turn the bread from crisp to overly dark.

Cutting neat squares

Trim the crusts after adding the topping, then cut each slice into 4. A sharp knife helps keep the layers in place and makes the portions easier to pick up.

For tidy results, arrange the pieces with a little space between them on the baking tray so the heat can reach their edges.

Serving ideas

Serve the squares warm, while the cheese is still soft and bubbling. They work well as part of a canapé spread with crisp vegetables, pickles or a simple green salad.

If serving a crowd, grill them shortly before guests arrive so the bread keeps its toasted texture.

Recipe notes & tips

• Use thin, evenly sized bread slices so the pieces grill at a similar pace.
• Spread the butter lightly to avoid making the bread greasy.
• Trim each ham slice to fit the bread before adding the cheese mixture.
• Watch the grill closely once the topping starts to bubble.
• Cut with a sharp knife to keep the topping from shifting.

Variations

• Use Gruyère: Swap it for the cheddar for a more classic French-style cheese flavour.
• Add black pepper: Grind a little over the cheese mixture before spreading.
• Try wholegrain mustard: Use it in place of Dijon for a coarser, sharper topping.
• Add spring onion: Finely slice a little and mix it into the cheese.
• Choose another bread: Use thin slices of a firm white loaf if sourdough is unavailable.

Common mistakes to avoid

• Using thick bread: It may not crisp before the topping browns; choose thin slices.
• Adding too much butter: The base can turn greasy; spread on only a light layer.
• Leaving ham over the edges: Exposed edges can burn; trim the ham to fit.
• Spreading unevenly: Bare patches brown inconsistently; cover the ham in an even layer.
• Walking away from the grill: The cheese can go from browned to burnt quickly; keep watch.

How to store

These squares are best served freshly grilled. Refrigerate any leftovers in a covered container and eat within 2 days; reheat under the grill until hot, keeping a close eye on the topping.

Frequently asked questions