A ‘must eat’ cafe item in Paris... can be a meal on it's own. Add a sunny side up on top and it becomes Croque Madame. An up-twist to your usual ham and cheese sandwich! Bon appetiteCredit: Nigella Lawson

This is the best ham sandwich I have ever eaten. It takes some effort but you will thank yourself for making these.

When you get home from grocery shopping and don't have much time to cook, here's a quick dish that's a classic bistro favorite: the croque-monsieur.Most restaurants usually serve it with a cheesy béchamel sauce for extra richness, but the original recipe, dating back to the late 19th century, is simpler—like the version I'm sharing here: sandwich bread, ham, butter, and a cheese like Gruyère. Personally, I prefer Comté for its richer flavor! For the ham, I highly recommend getting good-quality ham from a local deli instead of processed ham, which has less flavor and more additives.You can also find this recipe on my website: https://zazielaven.wixsite.com/zazie-dans-le-frigo

I love the croque monsieur served at a French style cafe I frequent. The regular way is to sandwich the filling between two slices of bread and to bake it, but you can enjoy the flavor with a version using just one slice of bread topped with the filling.-Adjust the amount of time it takes to cook the bechamel sauce depending on your microwave oven.-If you add a little nutmeg to your sauce, it really tastes like the type of thing you can get at a cafe. Recipe by Punopuno

I like soft focaccia, so I always add skim milk powder to the dough. I thought that if I added cheese too it would be even more delicious and tried it out.If you like rich food, use 2 slices of cheese per piece. You can also try adding lots of bechamel sauce. But make sure you can seal the doug. If the sauce is too runny, it's hard to seal the dough, so it should be stiff enough that it doesn't run out. Recipe by Pu-kosan

French toast can be cooked in a variety of ways. I made my usual croque-monsieur using French toast.I recommend using both hands, not utensils, such as chopsticks, in the steps from soaking the bread in the egg mixture to toasting in a frying pan, since the bread becomes heavy after absorbing the egg mixture. For 1 serving. Recipe by Kotobukisan