Medium dc12f370 f45a 4704 9fa4 d0e0ede428c2
Croque monsieur

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"Some people like drier croque monsieurs. I prefer it positively soaked in Mornay sauce (a fancier béchamel) and that is what you get here. The extra gruyère on top browns under the broiler, which deepens the flavor. On the side is a handful of simply dressed greens, a small dish of cornichons and a dish of dijon mustard. Parfait!"

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