To achieve perfectly melted cheese and golden crusts, toast the sandwiches in a pan before finishing them in the oven. This ensures that each mouthful of your croque-monsieur bite is irresistibly crispy on the outside andgooey on the inside
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Spread a thin layer of softened butter on one side of each slice of bread followed by a thin layer of Dijon mustard, if desired. Arrange the pastrami over the mustard. Slice the Gruyère and place on top of the pastrami slices. Spread 2-3 teaspoons of the cheese sauce over the Gruyère and top with a slice of bread to close the sandwich.
Heat some of the oil in a non-stick or cast-iron pan over a medium heat. Place the sandwiches in the pan, working in batches if need be. Toast the sandwiches for approx. 2 minutes per side or until golden. Flip and toast on the other side until golden brown and the cheese has melted. Transfer the sandwiches to the baking tray. Generously spread the remaining cheese sauce over the top of the sandwiches.
Place the tray in the oven for 10 minutes. Then turn on the grill and cook for approx. 3 minutes or until the sauce is golden and bubbling.
Slice the sandwiches into quarters and serve with a sprinkle of thyme leaves.
