Smoked Paprika & Mustard Croque Monsieur

The weekend is almost upon us and thus you should start thinking about your Sunday brunch menu. Admittedly, my weekend menu usually includes a coffee and oatmeal bar on the run… I am the mom of a toddler, so it is not the glamorous feast you’d expect from a professional foodie. Regardless of my current chaotic morning routine, when the stars align and the wind sails in from the East, I like to put together a killer brunch. So with a busy schedule in mind, I created a delicious twist on a super easy recipe that is sure to knock the socks off your brunch guests. Fancy a Smoked Paprika & Mustard Croque Monsieur?

If you are not a Julia Childs stalker like yours truly, then let me give you the low-down on the Croque Monsieur. It is a simple, yet traditional, French breakfast sandwich featuring a baked or fried boiled ham, cheese, and French bread. There is also a version called the Croque Madame that is all that plus a fried egg. The recipe really doesn’t need improvement, but it is fun to play around with it a bit. So, I’ve added just a touch of extra flavor to the perfected sandwich. Let’s get to it…

SMOKED PAPRIKA & MUSTARD CROQUE MONSIEUR

INGREDIENTS:

1 loaf of rustic French bread

1/4 cup of mustard

2 tablespoons of smoked paprika

1 cup of Gruyère cheese (thinly sliced)

6 slices of boiled Canadian bacon

DIRECTIONS:

1. Preheat the oven to 350F and line a cookie sheet with parchment paper.
2. Slice the French bread into 1 inch thick slices and place on the cookie sheet.
3. Spread the mustard evenly on the slices.
4. Top each slice with a piece of Canadian bacon.
5. Then cover generously with the Gruyère cheese.
6. Sprinkle the smoked paprika on top and place in the oven for 10 minutes. Remove, let cool slightly, and enjoy!

Preheat the oven to 350F and line a cookie sheet with parchment paper. Slice the French bread into 1 inch thick slices and place on the cookie sheet.

Spread the mustard evenly on the slices.

Top each slice with a piece of Canadian bacon.

Then cover generously with the Gruyère cheese.

Sprinkle the smoked paprika on top and place in the oven for 10 minutes. 

Remove, let cool slightly, and enjoy!

Have a traditional brunch recipe you’d like to see us work our magic on? Shout it out on social media using #frostedpetticoat.