Croque Byronz Recipe
jambon ham, salami, Canadian bacon, gruyere, black olive, bechamel on sourdough with pommes frites
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Ingredients
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Main Ingredients
Bechamel Sauce
Pommes Frites
Method
Pommes Frites
- 1
Prepare the Potatoes
Peel the large potatoes and cut them into thin strips to form fries.
- 2
Soak the Potatoes
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 180°C (350°F).
- 4
Fry the Potatoes
Fry the soaked potatoes in batches until golden and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Season with salt.
Bechamel Sauce
- 5
- 6
Add Flour
Stir in the all-purpose flour and cook for about 2 minutes, stirring continuously until it forms a roux.
- 7
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens.
- 8
Season the Sauce
Add nutmeg, salt, and black pepper to taste. Remove from heat and set aside.
Assemble the Croque Byronz
- 9
Layer the Ingredients
On one slice of sourdough bread, layer the jambon ham, salami, Canadian bacon, and black olives.
- 10
Add Cheese
Sprinkle grated Gruyere cheese generously over the layered meats and olives.
- 11
Top and Spread Bechamel
Place another slice of sourdough on top and spread a generous amount of bechamel sauce over the top of this sandwich.
- 12