Ciabatta Croque Monsieur with Cotswold Blue Brie

Ciabatta Croque Monsieur with Cotswold Blue Brie


Pre heat a griddle pan. On one piece of ciabatta, sandwich the ham between layers of sliced brie and top with the other piece of ciabatta. Press down slightly. Brush the ciabatta with the olive oil. Place in the heated griddle pan and cook the sandwich on both sides until the cheese has melted and the bread is golden brown.
Cut in half.

Serve with salad garnish.

Remove the foil then drizzle with the honey and sprinkle with the chopped pecans and grapes.

Recipe courtesy of


1 small ciabatta split lengthways with the ends removed
3 generous slices of ham
Organic Cotswold Blue Brie, sliced Buy Cheese
Olive oil for brushing


Posts: 11
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Reply #11 on : Sat July 28, 2012, 13:35:18
Teresa - I've also heard that challah is great for fernch toast. I think the problem was the long soak, and maybe that the bread was fresh. I'll try another recipe with challah at some point.Mari - Hello! Thanks for posting the link to the video! French toast is one of those basic things that seems like it should be so simple but never ends up that way for me :)

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