Photograph of the finished Croque provençal

France · Bánh mì nướng phô mai xốt Provence

Croque provençal

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sliced sandwich bread Sliced sandwich bread 16 slices
  • Photograph of Ham Ham 14.1 oz
  • Photograph of Goat cheese Goat cheese 12.7 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Zucchini Zucchini 1.1 lb
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Rosemary leaves Rosemary leaves 1.1 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Black olives Black olives 5.6 oz

Method

  1. 1 Sauté thinly sliced zucchini with garlic and rosemary for 6 minutes, then drain off excess liquid.
  2. 2 The vegetables must be stir-fried until completely dry; if there's any water left, the inside of the pastry will be soggy and won't bake to a crispy texture.
  3. 3 Spread butter on the outside of the slice of bread and olive oil on the inside.
  4. 4 Arrange the ham, sautéed zucchini, tomato slices, and black olives in the center.
  5. 5 Sprinkle grated goat cheese on top, then place the second slice of bread on top.
  6. 6 Bake at 210 degrees for 12 minutes until the goat cheese melts and the top of the pie is golden and crispy.

With an appliance

  • Air fryer 25 min

    Replace step 6: preheat oven to 195 degrees for 8 minutes, flip at minute 5; the crust will be crispier than oven-baked.

Start cooking