The Iconic French sandwich that you'll find in every French brasseries ! The French secret is to add some Béchamel sauce to make it even softer and fluffier.
- 4 slices
Meat productsLabel Rouge Superior cooked ham2 slices See the article
Dairy productsFrench Emmental de Savoie Cheese PGI100 g See the article
Dairy productsPDO Poitou-Charente Butter30 g See the article
- x 4
- 2 Tbsp
- 50 g
- 0.25 L
Dairy productsPDO Poitou-Charente Butter50 g See the article
Start by preparing the bechamel sauce. Melt the butter into a saucepan, then add the flour all at once. Mix with a wooden spoon to obtain a ball. Thin out the mixture by adding the milk little by little, whisking continuously. The mixture must be even and slightly thickened.
Finely slice the mushrooms
Butter the outside surfaces of the four slices of bread.
Brush the inside surfaces with the truffle cream. Add a spoonful of bechamel and a few slices of mushroom. Add the cheese, followed by the ham. Seal the croques with the two remaining slices of bread.
Fry the croques-monsieur in the pan for two minutes each side, until they are golden brown.