What began as a quick snack in cafés and bars, the Croque-Monsieur became an iconic French dish. We’ve taken this delicious sandwich and added our own summer-inspired twist… berries! Our version, which we’ve called the Croque-Berry, is a light summer snack that you can enjoy every day.
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
For the berry compote:
- 169 g / 1 1/4 cup raspberries
- 165 g / 1 cup blueberries
- 50 g / 1/4 cup granulated sugar
- 30 ml / 2 tbsp water
- 15 ml / 1 tbsp balsamic vinegar
- 14 g / 1 tbsp Mirage margarine
- 1 g / 1 tsp fresh thyme leaves
- 3 g / 1/2 tsp salt
- 1 g / 1/2 tsp ground pepper
For the sandwich:
- 8 slices crusty country bread
- 76 g / 1/3 cup Mirage margarine
- 1 recipe berry compote
- 8 thin slices of ham
- 227 g / 3 cups grated Gruyère cheese, loosely packed
Directions
For the berry compote:
- In a medium pot, combine all compote ingredients and place over medium heat. Bring mixture to a boil. Reduce heat to low and stir continuously with a wooden spoon, gently mashing the berries. Cook until mixture has thickened; about 18 minutes. Set aside to cool.
For the sandwich:
- Spread Mirage margarine generously on both sides of each slice of crusty country bread. Spread four slices with 1/4 of the compote each. Top with 2 slices of ham and 1/2 cup (75 grams) grated cheese. Top each with a second slice of bread.
- Heat a large skillet over medium heat. Cook the sandwiches until golden brown and crispy, about 4-5 minutes per side. Sandwiches can be cooked in two batches, if necessary.
- While sandwiches are cooking preheat broiler to high.
- Place sandwiches on a baking sheet and sprinkle each with 1/4 cup (38 grams) cheese. Place under broiler until cheese is golden and bubbling, 3 to 5 minutes.
- Slice in half and serve immediately.
Chef Notes
- Change up the cheese! Any good melting cheese, such as cheddar, mozzarella or Emmental works beautifully in this sandwich.
