Jamón croque monsieur

This classic ham and cheese toasted sandwich is a winner for breakfast – or as a snack mid-afternoon or late at night, or at any other time of day. Guillaume Brahimi's recipe is bigger, better and more lavish, using slabs of the best sourdough, beaufort or gruyère cheese, and the finest Spanish ham (jamón ibérico) in lieu of authentic French ham. He toasts the sandwich in the oven for the maximum melt on the cheese and a gorgeously crisp exterior.