Croft Gold croque monsieur

Make a meal out of bread, cheese and ham with this melting sourdough toastie from Matt Tebbutt
By Matt Tebbutt
Croft Gold croque monsieur
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the chutney

  • 1 tbsp olive oil
  • 1 shallot, or small onion, finely chopped
  • 200 g fresh or frozen redcurrants, stalks removed
  • 1 large eating apple, peeled, cored and finely diced
  • 100 g soft brown sugar
  • 100 ml red wine vinegar

For the croque

  • 8 slices sourdough, bread
  • butter, for spreading and frying
  • 125 g Croft Gold cheese, sliced
  • 4 slices smoked ham, such as Italian country ham
  • 2 eggs
  • 1 tbsp olive oil

Tips and Suggestions

Croft Gold is a pungent and powerfully flavoured British semi-soft cheese that is rind-washed in Herefordshire Cider Brandy.

If you can't find it, use any strong, semi-soft rind-washed cheese.


1. For the chutney: heat the olive oil in a large saucepan over a medium heat and sauté the shallot for 3 minutes or until softened and translucent. Add the rest of the chutney ingredients and stir gently until the sugar has dissolved. Bring to the boil then turn the heat down and simmer for about 10-15minutes, or until the chutney is thick.

2. For the croque: while the chutney is simmering, spread one side of each of the slices of bread generously with butter. Place the bread, butter-side-down, onto a board and arrange half of the cheese on top of 4 of the bread slices, making sure the cheese fits the shape of the bread. Place a slice of ham on top of the cheese, again making sure it fits to the shape of the bread and then top this with the remaining cheese. Cover with the remaining slices of bread, butter-side-up, and push down firmly.

3. Lightly beat the eggs in a shallow bowl then carefully dip each sandwich into the eggs until covered on both sides.

4. Heat the olive oil and a knob of butter in a non-stick frying pan over a low-medium heat and fry the croques for 3-4 minutes on each side, until golden brown on the outside and the cheese is melted on the inside.

5. Cut the croques in half and serve them on plates with a spoonful of the chutney on the side.

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