Croque Provencal (v) Recipe

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, thyme, 1 tsp kosher salt and black pepper. Spread in a single layer on a rimmed baking sheet and roast for 20–25 minutes, turning once, until golden and tender.

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1 tbsp all-purpose flour and whisk continuously for 1–1½ minutes to cook the flour without browning.

Gradually whisk in 3 oz whole milk, a little at a time, until smooth and beginning to thicken, 2–3 minutes.

Remove from heat and whisk in 1 oz grated Comté until melted and incorporated. Season with 1 tsp salt, freshly ground black pepper to taste and a dash of freshly grated nutmeg. Set the béchamel aside and keep warm.

Lightly spread 1 tbs unsalted butter on the outside face of each challah slice (this will be the pan side).

On the unbuttered side of one slice, spread 1 tbs Dijon mustard evenly.

Layer 1 oz grated or thinly sliced Comté over the mustard, then add the baby spinach (press down lightly so it sits evenly), and then arrange the 3 tomato slices on top of the spinach. Top with the other slice of bread, buttered side facing out.

Brush the top and bottom of the assembled sandwich briefly with the reserved béchamel (use about 1–2 tsp per side) or spread a thin layer to help the egg wash adhere and add flavor.

In a shallow bowl, beat 1 large egg (for egg-dip) with 1 tsp milk until combined.

Heat a nonstick skillet over medium heat and add 1 tsp olive oil or a little butter. Dip the assembled sandwich into the beaten egg on both sides, allowing excess to drip off, then place it in the skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and heated through and the cheese begins to melt. If the sandwich browns before cheese melts, reduce heat, cover briefly (30–60 seconds) to allow internal heat to finish melting.

If desired, spoon or brush remaining béchamel over the top of the sandwich and sprinkle with a little extra grated Comté, then place the sandwich under a broiler for 1–2 minutes to brown the béchamel and cheese (watch carefully to avoid burning).

Let the sandwich rest for 1 minute, then slice in half on the diagonal.

Plate the Croque Provençal with roasted potatoes alongside. Serve immediately. Offer an optional soft-cooked extra egg (poached or fried) to add on for $2 as desired.