Mini-Croques (toasted sandwiches) with Le Gruyère AOP

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Serves 4

Mini-Croques mit Le Gruyère AOP

  • 75g butter
  • 8 slices toast bread w/o crust
  • 4 slices Gruyère AOP, cut into strips
  • 4 slices ham, cut to fit toast bread

Homemade pickles

  • 1 thinly sliced cucumber
  • 1 kg sea salt
  • 2.5 dl water
  • 1 tbsp each coriander seeds, mustard seeds, Jamaican peppercorns
  • 2.5 dl rice vinegar
  • 100 g sugar
  • 3 cloves
  • 1 bay leaf


Mini-Croques mit Le Gruyère AOP

  1. Preheat oven or sandwich grill. Melt butter slowly in a pan and skim white foam. Using a brush, coat both sides of toast slices with the melted butter.
  2. Place a toast slice on work surface and top with a few strips of Gruyère AOP and a slice of ham. Add another layer of Gruyère AOP strips on top of ham and close croque with a second toast slice.
  3. Press lightly on croque. Bake croques around 7 minutes in oven or 4 minutes under sandwich grill. Toast until slightly golden.
  4. Serve with homemade pickles.

Homemade pickles

  1. Dust cucumbers with salt, drain for 15 minutes then pat dry.
  2. Place cucumber slices in sterilized glass dish.
  3. Boil water, vinegar, sugar and herbs in a pot and let cool at room temperature.
  4. Pour over cucumbers, close glass dish and let stand at least 4 hours.

Cheese in this recipe