Ham and Cheese Croque With Dijon Recipe (2024)

On our last visit to Paris, we fell in love with this dish for brunch. It's a bit of a pain to make in a skillet. More often than not my 'Croques' fell apart leaving a splendid mess. My manual dexterity isn't what it used to be. This recipe simplifies it for me. I'm looking forward to making this (for 2) in my toaster oven for X-Mas brunch. Once again, thank you, David Tanis.

I have made this with both prosciutto and maple glazed sliced ham, with either dijon or golden mustards, Jarlsburg cheese as well as Emmenthal, and also with creme fraise instead of bechamel as I have celiac's, and each time it has come out fantastic. It takes longer than 10 minutes for it to turn brown in the oven though. With a light salad and a glass of dry white wine this make a wonderful light meal.

These were Christmas Eve dinner plus thick clam chowder. These sannies are wonderful-made extra creamy with the bechamel. I toasted the underside of the bottom slices of bread by turning burners on under the baking sheet before going in the oven. A keeper.

delicious, fast and easy to make exactly as directed.Gruyere cheese makes the plate extra savory, as it has a sharper taste.

In case you, like me, were wondering whether to do anything to the second slice of bread before topping with béchamel, the answer is no. The bottom slice with mustard is enough, and the béchamel flavours the top slice. Run under the broiler for a few minutes after the 10 mins at 400. These are very good and very easy.

This is the very opposite of Norwegian matpakke.

I’ve made this with both prosciutto and uncured smoked ham, Emmenthal, Gouda and plain old Swiss. It’s hard to make this anything but delicious. However, I do think the sourdough and the finishing herbs should not be tampered with.

This was very easy and satisfying. Pickled jalapeño made it complete.

Very nice with a little sparkly, on an evening when we thought, lazy, of grilled cheese and then found this elevated version. One note, however. The recipe, mentioning bechamel, says “see Note.” But where is the note? Can’t find it.

Delicious and easy. Careful how much salt you put in the bechamel as the prosciutto is quite salty. Cooked for 10 minutes plus another 2 under the broiler to achieve browning on top.

Made 12/19/21. Pretty good but extremely rich. Made with sliced ham.

It was delicious. Might try adding an egg on top next time, or could add one inside. A great recipe to play with and add variations.

Toast the bottom slice of bread somewhat.Broil at the end to get browned and bubbly.

Delicious and quite an easy recipe. I love the Dijon mustard and would happily spread it on both slices of bread for each sandwich. It really cuts through all the richness. I personally prefer a lighter hand with the béchamel on top as well. Mine took 15 minutes at 400.

We added cranberry sauce to the Dijon for wonderful Thanksgiving sandwiches.

Okay, yeah, this is dynamite. Was going to make boring ham & cheese sandwiches for dinner - searched this site and happened upon this upgrade. Didn't have the exact cheeses, but used a mix of white/yellow, mild and bold. Worth it, and even with the bechamel taking a bit longer than 5 minutes to make, it came together very quickly. 5/5 stars, will make again, possibly going the madame route by adding an egg.

delicious, fast and easy to make exactly as directed.Gruyere cheese makes the plate extra savory, as it has a sharper taste.

Made these en masse with ham leftovers, very tasty!!! My bottom slice of bread ended up soggy, so maybe try to avoid overcrowding the pan.

In case you, like me, were wondering whether to do anything to the second slice of bread before topping with béchamel, the answer is no. The bottom slice with mustard is enough, and the béchamel flavours the top slice. Run under the broiler for a few minutes after the 10 mins at 400. These are very good and very easy.

Great as an app to feed a crowd! Cut up into bite size pieces with toothpicks. I did broil it for a couple of minutes at the end to get the tops to bubble and brown.

These were Christmas Eve dinner plus thick clam chowder. These sannies are wonderful-made extra creamy with the bechamel. I toasted the underside of the bottom slices of bread by turning burners on under the baking sheet before going in the oven. A keeper.