I took some bread and toasted it. Then I fried one side of half of it in butter.
Then, fried side down, I spread it with some bechamel sauce. Then a layer of gruyere, then ham, then more gruyere. Then the other slice of toasted bread, followed by more bechamel and more gruyere.
Into the oven for ten minutes and boom, motherlovin’ croques.
To finish it off, a bottle of Smokey And The Band Aid, the second in Buxton’s special reserve series. It’s an imperial smoked rye porter, but considering the hype (and the gorgeous label) I wasn’t terribly impressed. It poured completely flat and despite a fairly powerful nose with lots of peaty malt, the body just wasn’t there to back up the promise. The roasted, slightly nutty flavour went pretty well with the croque though, matching well with the nutty cheese and toasty brown sourdough goodness.
Seriously though, there is no better combination of bread, cheese and ham on the planet. Crunchy and gooey, salty and nutty and redolent of Paris, even when you’re actually watching old episodes of Doctor Who on the sofa.