Le croque-monsieur ultime

Riche, doré et savoureux, ce croque-monsieur au levain est un véritable classique, préparé à la façon Snowdonia. Garni de prosciutto cotto, de béchamel à la moutarde de Dijon et de notre cheddar extra-affiné Black Bomber primé, c'est un véritable ...

30 Minutes

2 Personnes

Ingrédients

125g Black Bomber
50g butter
4 slices of white sourdough bread 
25g plain flour 
175ml cold semi-skimmed or whole milk 
1 egg yolk 
1 tsp French Dijon mustard 
4 slices prosciutto cotto ham

Method

Grate 50g of the Black Bomber and slice the remaining 75g.
Soften 25g of the butter and spread it on one side of each of the 4 bread slices. 
To create the béchamel sauce, melt the remaining 25g butter in a small saucepan over a low heat. 
Add 25g flour to the melted butter, whisk it in and heat it for 1-2 mins until the flour is cooked out. 
Slowly add in the cold milk and whisk until smooth and thickened. Remove from the heat. 
Add in the grated Black Bomber and whisk until smooth. Cool slightly. 
Add in the egg yolk and Dijon mustard, and whisk through. 
Spread spoonfuls of the béchamel sauce evenly onto 2 of the slices of the bread. 
Add the proscuitto cotto slices on top of the mixture, followed by the sliced Black Bomber cheese. 
Top each slice with the remaining slices of bread, butter side up. 
Cook the sandwiches in a skillet on a medium to low heat for a couple of mins, pressing down to ensure even contact. Once they’re golden, flip and repeat on the other side until the sandwich is crispy on the outside and melted in the middle

Article utilisé dans cette recette

BESTSELLER

Bombardier noir

Cheddar extra-vieux

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Black Bomber