Truffle Croque Monsieur
Ingredients:
- 125ml whole milk
- 125ml double cream
- 1/2 onion, chopped
- 1 garlic clove, crushed
- 25g butter
- 25g plain flour
- 1 nutmeg, grated
- 1tsp dried oregano
- 2 slices of bread
- 200g gruyére, grated
- 4 slices prosciutto
Directions:
- First, make the béchamel sauce by adding the milk, cream, onion, and garlic to a saucepan on a low-medium heat. Then, pass through a sieve, removing the onion and garlic
- Add the butter and flour to a pan on a low heat and whisk until combined. Slowly add the milk mixture and whisk until smooth
- Grate in the nutmeg, along with the oregano and truffle mustard. Continue whisking until thick and creamy
- Add the sliced bread to a lined tray and heat under the grill for 5 minutes until one side is golden
- Remove from the grill and flip the bread slices. Spread each slice with truffle mustard, a layer of the béchamel sauce, topped with grated gruyère and prosciutto
- Press the slices together to form a sandwich. Spread a thin layer of béchamel sauce along with more grated gruyère and bake in the oven for 10 - 15 minutes, until golden and the cheese has melted
Taking the iconic Croque Monsieur to new heights with our Gourmet Truffle Mustard! View Recipe Videos
- 125ml whole milk
- 125ml double cream
- 1/2 onion, chopped
- 1 garlic clove, crushed
- 25g butter
- 25g plain flour
- 1 nutmeg, grated
- 1tsp dried oregano
- 2 slices of bread
- 200g gruyére, grated
- 4 slices prosciutto
Directions:
- First, make the béchamel sauce by adding the milk, cream, onion, and garlic to a saucepan on a low-medium heat. Then, pass through a sieve, removing the onion and garlic
- Add the butter and flour to a pan on a low heat and whisk until combined. Slowly add the milk mixture and whisk until smooth
- Grate in the nutmeg, along with the oregano and truffle mustard. Continue whisking until thick and creamy
- Add the sliced bread to a lined tray and heat under the grill for 5 minutes until one side is golden
- Remove from the grill and flip the bread slices. Spread each slice with truffle mustard, a layer of the béchamel sauce, topped with grated gruyère and prosciutto
- Press the slices together to form a sandwich. Spread a thin layer of béchamel sauce along with more grated gruyère and bake in the oven for 10 - 15 minutes, until golden and the cheese has melted
