Croque Forestier Recipe

Directions

1. 1

   Prepare the Ingredients

   Clean and slice the king trumpet mushrooms. Wash and chop the kale into bite-sized pieces. Set aside.

2. 2

   Sauté the Vegetables

   In a skillet, melt half of the butter over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are golden brown. Add the kale and season with salt and black pepper. Cook for an additional 3-4 minutes until the kale is wilted. Remove from heat.

3. 3

   Assemble the Croque Forestier

   Preheat the oven to 200°C (400°F). On one slice of sourdough bread, spread a layer of Dijon mustard. Add half of the sautéed mushroom and kale mixture, followed by a generous amount of grated Gruyère cheese. Top with another slice of bread and repeat the process to make a second sandwich.

4. 4

   Add Mornay Sauce

   Pour half of the Mornay sauce over each sandwich, ensuring they are well covered. Sprinkle additional Gruyère cheese on top if desired.

5. 5

   Bake the Sandwiches

   Place the sandwiches on a baking tray and dot them with the remaining butter. Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden.

6. 6

   Serve

   Remove from the oven and let cool slightly before slicing in half. Serve warm with a side salad or pickles.