FROM LA BUVETTE | RECIPES + WINE NOTES FROM PARIS BY CAMILLE FOURMONT + KATE LEAHY
1/2 cup salted butter, melted
8 slices classic white sandwich bread or pain de mie
8 slice Comté, tomme, or another good melting cheese like Monterey Jack (about 6 oz)
4 slices ham
Brush both sides of each piece of bread generously with butter. (This is a really buttery croque monsieur after all!). On four of the pieces, place one piece of cheese, followed by one piece of ham, followed by one piece of cheese (that way the ham is in the center). Top with the remaining bread. Heat a griddle or a skillet over medium heat. In batches, cook the sandwiches until the bread is evenly browned and the cheese is completely melted. If the bread is getting dark but the cheese hasn't started melting, turn the heat to low and continue to griddle, gently turning the sandwiches for even cooking. Serve hot.