Croque Monsieur au Brie


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At a glance
Soft-Ripened Cheeses
9 oz. Ile de France® Le Brie, cut into 12 thin slices
3 Large eggs
3/4 Whole milk
1/4 Salt
1/8 tsp. Pepper
6 Slices Madrange® French ham
(or other good-quality ham)
12 Slices firm white bread, such as Pepperidge Farm, crusts removed
4 Tbsp. Unsalted butter, melted, divided


    * In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.

    * Assemble six sandwiches, each with one slice of ham and two slices of Ile de France Le Brie between two slices of bread. Cut each sandwich into quarters.

    * Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan.

    * Dip half of the finger sandwiches into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with remaining butter and finger sandwiches. Serve hot.

Additional Tips