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Lunchbreak: Paris Club Bistro and Bar chef Doug Psaltis makes croque monsieur

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Paris Club Bistro and Bar
59 W. Hubbard

Croque Monsieur

3 slices of thinly sliced brioche
3 Tbs creme fraiche
3 slices of smoked ham
3 slices of aged gruyere
1/4 cup of grated gruyere

Spread one Tablespoon of creme fraiche on a piece of brioche then place 1 1/2 slices of aged gruyere and 1 1/2 slices of ham, repeat on other slice of brioche.  Stack the two pieces together.  Add the third piece of bread and coat with the remaining Tablespoon of creme fraiche and top with the grated cheese.  Bake at 325 degrees for 10 minutes.

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