A classic croque monsieur recipe with all the richness and complexity of Dijon, Gruyere, and ham, plus a bit of spinach to balance out all that butter.
- 4 slices bread
- 1/2 cup Gruyère , grated
- 3 tablespoons butter , softened, divided
- 1 teaspoon Dijon mustard
- 1/2 cup spinach
- 2 slices good ham
- 2 eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
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Heat an electric skillet to 350 degrees, or heat a large skillet over medium-high heat.
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In a medium bowl, whisk together eggs, milk, and salt. Set aside.
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Use a fork to whip together 2 tablespoons softened butter and 1 teaspoon Dijon mustard. Spread evenly on one side of each slice. For each sandwich, add half the cheese, 1/4 cup spinach, 1 slice of ham, and then the remaining cheese.
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Melt remaining tablespoon butter in the griddle or skillet.
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Dip each sandwich in egg mixture, turning to coat both sides.
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Place both sandwiches in hot skillet. Cover, and cook 4 minutes. Flip, cover again, and cook until sides are golden brown and cheese is melted, 3 - 4 minutes.
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Slice in half and serve immediately.