Name: Croque monsieur
Yield: 4
Ingredients: 8 thick slices sourdough bread (800g); 1 tablespoon dijon mustard; 200 grams (6½ ounces) thinly sliced prosciutto, torn; 2 large tomatoes (440g), sliced; 1 cup (125g) coarsely grated gruyère cheese

Ingredients

8 thick slices sourdough bread (800g)

1 tablespoon dijon mustard

200 grams (6½ ounces) thinly sliced prosciutto, torn

2 large tomatoes (440g), sliced

1 cup (125g) coarsely grated gruyère cheese

Method

1.Spread four slices of bread with mustard; top with prosciutto, tomato, cheese and remaining bread.

2.Cook in a sandwich press until browned lightly.

If you haven’t got a sandwich press, cook the sandwiches in a heated oiled large frying pan until browned both sides. You’ll need to pay attention when turning the sandwich to stop the filling falling out.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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