12770 Makes 4 servings Wed Aug 06 07:56:45 -0700 2008 Fri Feb 06 23:28:01 -0800 2009 Licensed http://www.chow.com/recipes/12770 Sat, 07 Feb 2009 07:28:01 GMT A traditional French croque-monsieur is made with a rather bland baked ham known as jambon de Paris, but when you substitute sliced rounds of fine Canadian bacon, the sandwich takes on a much more distinctive character. Depending on the size of the bacon roll, you may want to use more overlapping slices for each sandwich; just make sure the slices are not too thick. And for extra-rich sandwiches, allow them to soak in the egg wash about 1 minute on each side while the butter is heating in the skillet. A perfect croque-monsieur should be just golden brown on the outside, and the sandwich is always eaten with a knife and fork—preferably with a vinegary green salad.

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Spread mustard evenly over one side of each bread slice and sprinkle half the cheese evenly over 4 of the slices. Place a slice of bacon on the 4 cheese-sprinkled bread slices, sprinkle the remaining cheese evenly over the bacon slices, season each with nutmeg and pepper, and top with the remaining 4 bread slices.

In a large, heavy skillet or griddle, melt 2 tablespoons of the butter over moderately low heat. Carefully dip both sides of 2 sandwiches into the prepared egg wash, and, using a spatula and fork, place them in the skillet and cook about 4 minutes on each side or till the cheese begins to melt and the outsides are golden brown. Transfer the sandwiches to a hot plate and repeat procedure with the 2 remaining sandwiches.

Serve the sandwiches hot with knives and forks.

]]> http://www.chow.com James Villas 50 Main Dijon mustard

]]> 8 thin slices pullman-style white bread, or other firm white loaf bread, crusts removed

]]> 8 ounces Gruyère cheese, grated

]]> 4 slices Canadian bacon

]]> Ground nutmeg to taste

]]> 4 tablespoons (½2 stick) butter

]]> 4 large eggs beaten with 2 tablespoons water in a wide bowl

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