Croque Monsieur with Crispy Fries and Champagne Mimosas

By: Anolon Culinary Team

  • Yield: 2 Servings
  • Cuisine: French
  • Course: Lunch


  • 1/4 cup parsley, chopped
  • 1/4 cup Parmigiano-Reggiano
  • 2 tbs butter
  • 4 slices crusty bread
  • 1/2 lb ham, sliced
  • 1/2 lb Gruyére or Emmental cheese, sliced
  • 2 large potatoes
  • 1/2 gal peanut oil
  • Sea salt
  • Orange juice, Mimosas
  • Champagne, Mimosas


  1. For Mimosas: Fill half a glass with orange juice. Fill the other half with Champagne.
  2. For Croque Monsieur: Chop parsley. Mix chopped parsley with parmigiano-reggiano. Butter bread. Layer ham & cheese on top of the bread. Dust each sandwich with the cheese & herb mixture. Flatten sandwich with spatula. Flip sandwich after three minutes. Sandwich is done when outside is golden brown.
  3. For Fries: Slice the potato. Heat peanut oil to 325 degrees in a deep pot. Fry the potatoes for 5-6 minutes. Stir fries to cook evenly. Place French fries on parchment paper to cool. Toss with sea salt.