Croque Monsieur with Truffles

This recipe can be used either with fresh truffle or with summer truffle carpaccio.

Preparation of the béchamel:

Melt 25 g of butter in a saucepan. Then, add the flour while stirring with a wooden spoon. Add the milk little by little to prevent the formation of lumps, stirring well with a whisk. When the mixture no longer has lumps, cook over low heat, while stirring with a wooden spoon constantly to prevent the béchamel from burning.

To make sure the béchamel is ready, check if it coats the back of the spoon well, draw a line over the wooden spoon to see if the sauce is able to hold its shape. It is not necessary to season with salt as the cheese is already salted, only season lightly with pepper.

Finally, add half the Comté to the béchamel while mixing well and reserve.

If you are using fresh truffle:

Cut the truffle into thin strips with a mandolin or a sharp knife.

If you are using summer truffle carpaccio:

Drain the carpaccio and keep the oil for a future use (for potatoes, mash or salad…)

Assembling the croque-monsieur:

Lightly toast the slices of sandwich bread in a toaster or under the oven grill (on both sides). Then, take them out of the grill and cover them lightly with butter. Spread half of the slices of bread with a thin layer of truffled mustard.

Then spread a nice spoonful of bechamel over the toasted bread, taking care while placing the truffle slices (fresh or carpaccio)

Continue to spread the remaining bechamel on the other slices and start to top one piece on the other. Sprinkle over the top with the rest of the remaining Comté.

Finally, bake for 10 minutes in an oven preheated to 220 ° C to brown the Comté well. Serve hot with a salad as a complete dish or just warm as an aperitif.

Tip: As an aperitif, you can serve it warm or cold and cut in a triangle for simplicity.