Ham and pear croque-monsieur

• La Brume du Littoral Fondue (crafted with beer)
• 4 slices of bread (of your choice, i.e., multigrain, crusty bread, etc.)
• 8 slices of sliced ham
• 1 ripe pear, peeled and sliced
• Approximately 180 mL (¾ cup) fresh arugula
• 15 mL (1 tablespoon) mustard or Dijon mustard (to taste)
• 15 mL (1 tablespoon) olive oil

1. Preheat the oven to 375°F.
2. Peel and core the pear. Slice the pear into thin slices.
3. Prepare the Brume du Littoral Fondue as directed.
4. Spread strong mustard or Dijon mustard on bread slices.
5. Brush an ovenproof baking sheet with olive oil. Place bread on baking sheet.
6. Place two slices of ham on each slice, add pears and pour cheese fondue over the top.
7. Bake for about 10 minutes.
8. Garnish with arugula.

A croque-monsieur will do the trick no matter what time of day it is.

*For an even quicker version, simply add ham, brush the bread with strong mustard and pour the fondue on top.