Coppa Croque Monsieur

SERVES 2

TOTAL TIME: 30 MINUTES

INGREDIENTS

• Wass Farm Charcuterie Mangalitsa Coppa
• 4 Thick Slices of Sourdough Bread
• 150g Gruyere
• 50g Cheddar
• 200ml Warm Milk
• 20g Butter
• 1 tbsp Plain Flour
• 1 tsp Dijon Mustard
• Salt
• Pepper

METHOD:

1. Grate a good amount of gruyere and a small handful of cheddar.
2. Cut 4 thick slices of sourdough.
3. Add some cracked black pepper to a saucepan over a medium heat. Allow the pepper to toast for 2 minutes before adding 20g butter. Once the butter is melted and bubbling, add 1 tbsp flour. Mix well and continue to cook for 2 minutes. Slowly add the milk, mixing well each time until you have used all the milk and the sauce is nicely smooth. Allow the sauce to gently thicken over a medium/low heat before stirring in the cheddar and 1 tsp mustard. Once the cheese has melted into the sauce remove from the heat and season to taste.
4. To assemble the sandwich, add a good amount of gruyere to 2 slices of bread. Top each one with plenty of Coppa before spreading over some bechamel. Top with the other 2 slices of bread.
5. Toast the sandwiches in a pan with a knob of butter or in a toastie machine until golden and melted. If you’re using a pan, place a heavy pan on top of the sandwiches to help melt the cheese. Flip every so often.
6. Alternatively, you could also add bechamel and gruyere to the top of the sandwich after lightly toasting and placing under the grill until golden and bubbly.
7. Once ready, place the Croque Monsieur’s on a wire rack for 1 minute before slicing in half and serving.

Thank you to Premote for this delicious recipe and photo.