Before making my ‘Croque-Monsieur’ for Lunch, I discovered this Ham from the Basque Region

Before fixing today’s lunch of Croque-Monsieur and Baby Spinach salad, I visited Chocolate and Zucchini. Clotilde has been writing for the past few days about various local products from the Basque Region.
Today she highlights the ham from Aldudes Valley. She started her Basque pieces with local peppers known as Piment d’Espelette (the picture).
As for my Croque-Monsieur, I will use today: whole wheat bread (2 slices), french ham (la Madrange, from Canada actually, 2 slices), asiago cheese (2 slices), a couple of pieces of butter on top. 7 minutes in the oven (about 400) or until golden brown.
For the salad, I just toss it with my homemade (no pre-made dressing for me) vinaigrette ( whole grain mustard, olive oil and red wine vinegar..twice as much oil as vinegar).