Crunchy Croque Provençal Recipe | Vegetarian Times Skip to main content

Crunchy Croque Provençal

Feel free to substitute your favorite cheese or a good melting vegan cheese, such as Vegan Gourmet Cheese Alternatives (a VT fave), in place of the Gruyère.



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2 Tbs. coarse-grain mustard
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8 slices whole-wheat French bread, cut ½-inch thick
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3 oz. reduced-fat Gruyere cheese, sliced or shredded
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4 thin slices red onion, rings separated
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8 fresh basil leaves
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8 thin slices tomato
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½ cup low-fat milk
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2 large egg whites


  1. Preheat oven to 450°F. Coat baking sheet with cooking spray.
  2. Spread mustard over 4 bread slices. Top each slice with cheese, 1 onion ring, 2 basil leaves, and 2 tomato slices. Season with salt and pepper. Top with remaining bread slices.
  3. Whisk together milk and egg whites in shallow dish. Season with salt and pepper. Soak both sides of sandwiches in milk mixture until liquid is absorbed.
  4. Transfer sandwiches to prepared baking sheet, and bake 10 minutes on each side, or until golden brown.

Nutrition Information: 

16 g
Total Fat: 
8.5 g
Saturated Fat: 
4.5 g
34 g
25 mg
764 mg
2 g
4 g
Serves 4

Comments on this Recipe

Looks yummy

I made this but the sandwiches fell apart all over themselves in the oven. They were still really tasty though, even if I had to eat them with a fork.

Ten minutes on each side at 450 degrees did not work well. I think I will try 375 degrees next time, or reduce cooking time. But, very yummy.