Truffle Croque Monsieur
Ingredients
Truffle Bechamel
¼ cup (50g) unsalted butter
¼ cup plain flour
500mL (2 cups) whole milk
15g finely grated black truffle
Salt and freshly ground black pepper to taste
Sandwich
8 slices of farm style/sourdough bread
8 slices (about 150g) quality ham
2.5 cups Gruyere or Swiss cheese
¼ cup grated parmesan cheese
4 tbsp Dijon mustard
Shaved black truffle to garnish
Method
Melt butter in a saucepan over medium heat. Whisk in flour until butter is absorbed and cook for 2-3 mins, stirring constantly. Add the milk gradually, whisking to ensure the mixture stays smooth. Cook until mixture is thickened, about 5 mins.
Take off the heat and add the grated truffle. Add salt and pepper to taste. Set aside to cool.
Preheat oven to 220 C and line a baking tray with baking paper.
Place 4 slices of bread on the tray, spread with dijon mustard. Spread half of the bechamel in a layer on the top of the bread.
Layer each piece of bread with a slice of ham, a handful of cheese and a sprinkle of grated parmesan. Top with another slice of bread, spread with bechamel. Then cover with the remainder of the cheese and parmesan.
Bake for about 5-15 minutes until the cheese is melted. Turn the oven to grill function and grill until the top of the cheese turns golden.
Top with several slices of shaved black truffle.
Serves 4