Salmon and Reblochon Croque
The Salmon and Reblochon Croque is a delicious twist on the classic French croque sandwich. It features slices of smoked salmon layered with creamy Reblochon cheese, known for its rich and smooth texture. The sandwich is typically made with crusty bread, such as sourdough or a rustic baguette, and is generously buttered on the outside to achieve a golden, crispy crust when grilled. Often, a béchamel sauce is added for extra creaminess and flavor, enhancing the taste of the cheese and salmon. This gourmet sandwich combines the savory and slightly tangy notes of the cheese with the smoky richness of the salmon, offering a delightful culinary experience.
Ingredients
- 6 large slices of bread
- 6 slices of smoked salmon
- 7 oz Reblochon cheese
- 2 oz lamb's lettuce mâche
- 1 oz butter
- 4 fl oz milk
- 0.5 oz flour
- Salt
- Pepper
Instructions
- Wash and dry the lamb's lettuce. Sauté for 2 minutes in a pan with 0.35 oz of butter.
- Heat the milk. Melt 0.5 oz of butter in a saucepan. Add the flour, then the hot milk, and thicken over medium heat, stirring for 3 minutes. Add a little salt, pepper, and the lamb's lettuce.
- Remove the rind from the cheese and cut it into thin slices. Place 3 slices of bread on the work surface. Spread some of the béchamel-lamb's lettuce mixture. Top with the salmon cut into strips and the Reblochon.
- Close the croques with the remaining slices of bread. Butter the croques and cook them for 3 minutes in a sandwich maker.
- Cut them into 9 pieces and serve immediately.
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Notes
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