This is my version of the classic Parisian toasted cheese sandwich, which relies on simple but quality ingredients. It’s typically a sanga that is cooked in a frying pan. The basic sandwich is a croque monsieur; the version with an egg is the croque madame.
- 2 tsp Dijon mustard
- 2 tbsp sour cream
- 1 pinch paprika
- 4 thick slices white bread
- 2 large slices Gruyere (see Note)
- 8 rocket leaves
- 2 thin slices leg ham
- butter, to spread
- 2 eggs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine mustard, sour cream and paprika in a small bowl and season with pepper.
Place 2 bread slices on a clean work surface. Top each with cheese, then spread with the sour cream mixture. Top with rocket and ham, then cover with remaining bread slices.
Butter both sides of each sandwich. Place in a frying pan over medium heat and cook for 2 minutes or until bread is toasted. Then turn over and cook for a further 2 minutes or until toasted on the other side.
Meanwhile, fry or poach the eggs to your liking, then place one on top of each sandwich. Serve warm.
• Gruyère is a good melting cheese available from delis and supermarkets.
Photography Alan Benson
As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.