Croque-monsieur Recipe

Melt 2 tbs butter in a small saucepan over medium heat. Add the minced shallot and sweat gently until translucent but not browned, about 2–3 minutes.

Increase heat to medium-high, add the Madeira (or Marsala) and simmer briskly until reduced by about half, 2–3 minutes, scraping any browned bits from the pan.

Add the veal or beef stock and continue simmering until the liquid is reduced to roughly 1/3 cup (concentrated), about 8–10 minutes.

Stir in the truffle (or truffle paste) and heavy cream, reduce heat to low and simmer gently until sauce is slightly thickened and coats the back of a spoon, 2–3 minutes.

Season with salt and black pepper to taste. Keep the sauce warm over the lowest heat or transfer to a small covered container; it will be used both inside and atop the sandwich.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment or lightly butter it.

Spread approximately 1/2 tbs softened butter on one side of each slice of sourdough. On the unbuttered side of four slices, spread about 1/2 tsp Dijon mustard each.

Layer on each mustarded slice: 2 slices jambon de Paris (or enough to cover), then about 1/3 cup grated Comté. Spoon about 1 tsp of the warm Sauce Périgueux over the cheese layer (this adds truffle flavor inside). Top with the remaining bread slices, buttered side out.

In a skillet over medium heat, place sandwiches and cook 2 minutes per side until golden brown to help seal and get an initial crust (or skip skillet step and go straight to oven for crisper result). Transfer sandwiches to the prepared baking sheet.

Evenly spoon or brush about 1–2 tbs of Sauce Périgueux over the top of each sandwich. Divide the remaining grated Comté (about 1/2 cup total) among the four sandwiches and sprinkle it over the sauce-covered tops.

Bake in the preheated oven until cheese on top is melted and bubbling and bread is deeply golden, about 8–10 minutes. If you want extra browning, place under the broiler for 1–2 minutes watching carefully.

Remove from oven and let rest 1–2 minutes. Slice each sandwich in half diagonally.

While sandwiches bake, whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/4 tsp sea salt and 1/4 tsp black pepper in a bowl.

Toss the mesclun mix lightly with the vinaigrette just before serving to avoid wilting.

Plate each Croque-Monsieur with a small mound of dressed mesclun on the side. Spoon any remaining Sauce Périgueux from the pan lightly over the sandwich or serve extra alongside.