Week-end Simple: Cook up a croque monsieur

It's late Sunday morning.  You've indulged by sleeping in, but now you're awake.  And hungry.

With some butter and jam, that leftover bit of baguette from last night's dinner would be tasty, but you're in the mood for something more lunch-y.

You check the fridge for ingredients.  Gruyère?  Check.  Butter?  Check.  Dijon?  Check.  Thinly sliced ham?  Check.  Et voila!  You have what you need to cook up a croque monsieur.

Whether we have Proust and his grand-mère to thank for the popularity of this satisfying sandwich is unclear, but croque monsieur has been on French bistro menus for over a hundred years.  And though I've never actually sampled a croque monsieur in France, its glorious gooey-ness is easy to replicate in my own kitchen.  What's more is it's perfect for a brunch, a quick snack, or even a simple supper.  Or, maybe all three . . .

Bon week-end!