A hearty Franc-Comtois croque made with butter-browned rustic bread, cooked ham, and melting plain cancoillotte, served piping hot.
Ingredients
- 16 slices sliced rustic bread
- 8 slices high-quality cooked ham
- 480 g plain cancoillotte
- 80 g unsalted butter
- to taste black pepper
Method
- Take the butter out in advance so it is soft enough to spread without tearing the bread.
- Preheat the oven to 180 °C. Line a baking sheet with parchment paper.
- Pour the cancoillotte into a small saucepan and heat it over very low heat, stirring continuously. Remove it as soon as it becomes soft and fluid: it must not simmer or boil.
- Lightly butter one side of each bread slice. Place half of the slices on the baking sheet, buttered-side down.
- Spread a first layer of warm cancoillotte over the bread, leaving a small border so it doesn't all escape during cooking.
- Fold the ham if necessary to fit the shape of the bread, then place it over the cancoillotte. Pepper lightly, without adding salt.
- Coat the ham with the remaining cancoillotte. Close the sandwiches with the remaining bread slices, buttered-side facing out.
- Gently press each croque with your palm to stabilize the layers, without crushing the bread or squeezing out the cancoillotte.
- Bake until the underside is golden. Carefully flip the croques with a wide spatula, then continue baking until the second side is crispy and the center is hot.
- Let rest briefly out of the oven so the cancoillotte thickens slightly. Serve immediately, without adding béchamel or grated cheese.
Nutrition
Per serving
- Energy
- 767.6 kcal
- Protein
- 41.88 g
- Carbohydrate
- 71.51 g
- Fat
- 33.63 g
- Fibre
- 6.25 g
- Calcium
- 52.16 mg
- Iron
- 2.57 mg
- Magnesium
- 63.31 mg