Two-Cheese Croque-Monsieurs

• Twelve 1/2-inch-thick slices dense peasant or sourdough bread
• 6 ounces thinly sliced Gruyere cheese
• 1 pound thinly sliced baked smoked ham
• 12 arugula leaves, stemmed
• 1 cup shredded sharp English Cheddar cheese (6 ounces)
• 3 large eggs, beaten
• 1 tablespoon water
• 1 tablespoon finely chopped flat-leaf parsley
• 1/2 teaspoon finely chopped tarragon
• 1/2 teaspoon finely chopped thyme
• 2 tablespoons unsalted butter
• Whole grain mustard, for serving

1. Top half of the bread slices with the Gruyere and ham.
2. Trim the overhang and add to the sandwiches.
3. Top with the arugula and Cheddar.
4. In a bowl, beat the eggs with the water.
5. Dip 1 side of the remaining bread slices into the egg; top the sandwiches with the bread, egg side up, and sprinkle with the parsley, tarragon and thyme.
6. Melt 1 tablespoon of the butter on a cast-iron griddle.
7. Add the sandwiches, egg side up, and cook over moderately low heat until golden on the bottom, about 4 minutes; transfer to a work surface.
8. Melt the remaining 1 tablespoon of butter on the griddle.
9. Return the sandwiches to the griddle, egg side down.
10. Cook, pressing lightly with a spatula, until golden and the cheese is melted, 3 to 4 minutes longer.
11. Cut the sandwiches in half and serve with mustard.

bread, gruyere cheese, ham, arugula, cheddar cheese, eggs, water, flatleaf parsley, tarragon, thyme, unsalted butter, grain mustard

Taken from www.foodandwine.com/recipes/two-cheese-croque-monsieurs (may not work)