Cooking Our Favorite Restaurant Dishes at Home

Nice Matin is one of Gothamist’s favorite brunch spots because it is able to resolve our typical breakfast or lunch dilemma with a single dish – the Croque Madame.

Nice Matin creates a classic Croque Monsieur by smothering two slices of fresh bread with a gruyere mixture, layers a few slices of smoked ham in the middle and then broils the remaining gruyere on top of the sandwich to a gooey crustiness. But to make your brunch dilemma-free, they place a sunnyside egg on top and the Croque Madame is born.

Gothamist was firmly in a lunch mood while making brunch at home, so we skipped the egg and made a sandwich reminiscent of the Croque Monsieur. To spice up our sandwich, Gothamist added suppressata to the ham, and added a burst of fresh herbal flavor with a tarragon and parsley pesto.

Gothamist Recipe

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Croque Monsieur
tarragon parsley pesto, suppressata, smoked ham, gruyere

This is a relatively simple dish that you can get together in about a half an hour.

Ingredient Shopping List
Recipe serves two people.

.5 oz. cave aged Gruyere (you’ll need about ¾ cup of grated cheese)
1 loaf of freshly baked white bread
¼ lb thinly sliced spicy suppressata
¼ lb thinly sliced ham
1 stick unsalted butter
1 bunch parsley
1 bunch tarragon
1 package of pine nuts
garlic
extra virgin olive oil
kosher salt, freshly ground pepper

Estimated cost of ingredients: about $17 at Fairway


Make the Pesto

Grate gruyere, about 3 tablespoons worth. Place ½ cup of parsley leaves and ½ cup of tarragon leaves, 1 clove garlic, and 1 handful of pine nuts in a mortar or food processor. Grind or pulse until the leaves are finely chopped. Gradually incorporate the gruyere. Work in the oil, adding it in a steady stream (about 3-4 tablespoons). Season the pesto to taste with salt and pepper. Set aside.

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Assemble & Brown the Sandwich

Take butter out of fridge to soften. Grate another ¾ cup of the gruyere. Slice bread about ¼ inch thick into 4 slices. Spread about 1 heaping tablespoon of the pesto evenly over each bread slice. Sprinkled about 1/2 cup of the gruyere across two of the bread slices. Arrange a couple slices of ham and suppresata onto the two bread slices with the cheese and top it with the remaining bread slices, spread side down. Remove the crusts (optional) with a sharp knife and spread the tops of the sandwiches lightly with a little over 1 tablespoon of the butter.

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Place a large pan on medium high heat a and invert the sandwiches into it. Spread another 1 tablespoon of butter onto the two bread slices facing up in the pan. Grill the sandwiches over moderately high heat, turning them once, for about 3-4 minutes a side, or until they are golden brown on both sides.

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Broil and Finish the Sandwiches

Put oven on broil.

Transfer the sandwiches with a metal spatula to a baking sheet, sprinkling them with the remaining 1/4 cup Gruyere and sprinkle a bit of chopped parsley on top. Broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the Gruyere is just melted and just a bit browned.

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Slice and serve piping hot.

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