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  • Buffet, Canapés & Light Bites

Croque Monsieur with Mustard and Chive Vinaigrette


For the filling
2 tbsp. butter
6 slices of prosciutto
100g gruyere cheese
4 tsp. Dijon mustard
4 tbsp. of room temperature Béchamel sauce

Mustard and Chive Vinaigrette
½ tbsp. wholegrain mustard
½ tbsp. white wine vinegar
¼ tsp. caster sugar
1 tsp. lemon juice
½ tbsp. chives, finely chopped
2 ½ tbsp. rapeseed oil

Recommended to serve
An apple and rocket salad


Heat a griddle pan till hot and preheat the oven to 200°C. Spread the butter over the bread on one side and place butter side down in the pan until toasted and golden. Place the bread toasted side down on a baking tray and spread 2 slices with the Dijon mustard, these are your bases.

Divide the cheese between the bases, dot over the béchamel sauce and top each with 3 slices of ham before adding the top slice of bread to each sandwich, toasted side up.

Place the tray in the oven for 8–10minutes until the cheese and sauce is bubbling hot.

While the sandwiches are cooking make the vinaigrette. In a bowl mix everything together until emulsified, or shake in a jar. Check the seasoning and place in a jug to serve.

Once ready add the croque monsieur to a serving dish. Serve the vinaigrette on the side to drizzle over the sandwich and we recommend serving with a delicious apple and rocket salad to bring everything together.

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