Since 2013, Camille Fourmont’s tiny pure wine store and bar in Paris’s eleventh arrondissement has been a beloved haven of fashionable simplicity. Her new e book combines favourite recipes with musings on wine and hospitality. This sandwich is her most popular late-night chunk but in addition makes an ideal casual lunch or dinner entrée.
- 8 tablespoons salted butter, melted
- 8 skinny slices ache de mie or different white sandwich bread
- 6 ounces Comté or tomme cheese, sliced skinny
- 4 ounces ham, sliced skinny
Brush either side of every piece of bread with butter, ensuring to make use of all. Divide cheese and ham amongst 4 slices of bread, alternating cheese-ham-cheese so ham is in center. Prime with remaining bread.
Warmth griddle or skillet over medium warmth. In batches, prepare dinner sandwiches till bread is evenly browned and the cheese is totally melted, gently flipping the sandwiches for even cooking. If bread is getting darkish however cheese hasn’t melted, flip warmth to low and proceed cooking. Serve scorching. Serves 4.
“[Zangs] makes very dry, pure ciders as concentrated and complicated because the wines we serve on the bae,” Fourmont writes in La Buvette. “His bottles made a case in Paris that severe wine drinkers must also drink cider.” It pairs particularly properly with a croque monsieur partially as a result of cider and cheese go superbly collectively, nevertheless it’s additionally a lower-alcohol possibility when you’re having
the sandwich for brunch or lunch.
Since this sandwich is all about embracing its buttery richness, why not pair it with a buttery Chardonnay? This wine, a Wine Fanatic Greatest Purchase, additionally options flavors of ripe pear that go completely with each the ham and the melted cheese.