Since 2013, Camille Fourmont’s tiny natural wine shop and bar in Paris’s 11th arrondissement has been a beloved haven of stylish simplicity. Her new book combines favorite recipes with musings on wine and hospitality. This sandwich is her preferred late-night bite but also makes a perfect informal lunch or dinner entrée.
- 8 tablespoons salted butter, melted
- 8 thin slices pain de mie or other white sandwich bread
- 6 ounces Comté or tomme cheese, sliced thin
- 4 ounces ham, sliced thin
Brush both sides of each piece of bread with butter, making sure to use all. Divide cheese and ham among 4 slices of bread, alternating cheese-ham-cheese so ham is in middle. Top with remaining bread.
Heat griddle or skillet over medium heat. In batches, cook sandwiches until bread is evenly browned and the cheese is completely melted, gently flipping the sandwiches for even cooking. If bread is getting dark but cheese hasn’t melted, turn heat to low and continue cooking. Serve hot. Serves 4.
“[Zangs] makes very dry, natural ciders as concentrated and complex as the wines we serve at the bae,” Fourmont writes in La Buvette. “His bottles made a case in Paris that serious wine drinkers should also drink cider.” It pairs especially well with a croque monsieur in part because cider and cheese go beautifully together, but it’s also a lower-alcohol option if you’re having
the sandwich for brunch or lunch.
Since this sandwich is all about embracing its buttery richness, why not pair it with a buttery Chardonnay? This wine, a Wine Enthusiast Best Buy, also features flavors of ripe pear that go perfectly with both the ham and the melted cheese.