For holiday celebrations or simply for ordinary days that deserve to be lived like festive occasions, I elevated the classic French croque monsieur by adding thin slices of truffles, giving it an elegant and fragrant touch. Paired with the effervescence of a sparkling beverage, it becomes a true indulgence.
For the sandwich itself, I took two slices of toast, buttered them, and placed a slice of truffle-infused ham and two slices of gruyère cheese between them. I lightly browned the sandwich in a pan, first on one side, then the other, before moving on to the second stage, which involved making the mornay sauce — essentially a bechamel sauce enriched with cheese. This was likely the most effortful step in an otherwise incredibly simple recipe, but the result was spectacular.
To make the sauce, I melted a small cube of butter (about 25-30g) over low heat, then sprinkled in a heaping teaspoon of flour, stirring constantly. I slowly added 125ml of milk, continuing to stir until the mixture thickened. At that point, I added 30g of grated gruyère cheese, stirring until it melted and turned into a smooth sauce.
Next, I placed the croque monsieur on a tray and into a preheated oven, pouring the mornay sauce generously over the top to coat it. I seasoned it with salt and freshly ground pepper, allowing it to bake until the sandwich turned golden and, as the name suggests, slightly crispy. The ultimate satisfaction came at the grand finale when I generously shaved thin slices of Romanian truffles over the freshly baked sandwich, infusing it with that unmistakable aroma that true truffle lovers could recognize even in their sleep.
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