Croque Monsieur

2 slices white bread, buttered 50g Gruyère, finely grated 2-3 slices cooked ham, Parma ham or wafer-thin ham 10g butter, melted 1 dsp finely grated Parmesan salt and pepper

Original recipe from Delia here On one slice of the buttered bread, spread half the grated Gruyère, then cover that with the slices of ham, folding them if need be to fit the size of the bread. Sprinkle the rest of the Gruyère on top of the ham, season, then press the other slice of bread on top of that and press it down very firmly. You can at this stage cut off the crusts, but Delia think they add extra crunchiness. Brush half the melted butter on the top side of the sandwich, sprinkle it with half the Parmesan and press it in. Transfer the sandwich to the grill pan and grill it for about 2 minutes. When it's golden brown, turn it over, brush the other side with the remaining melted butter, sprinkle the rest of the Parmesan all over and grill for another 2 minutes. Remove it from the grill, cut it into quarters and eat it while it's still crunchy.