4 recipes that change from traditional ham and cheese

This is a must in a bistro. Young and old alike love Croque Monsieur. But how to visit it without cabbage? At the request of Swiss Appenzeller cheese, cooking enthusiast Bastien Petit, author of Crocs (First Edition), envisioned four original recipes full of flavor. Their common point? All of them boast semi-cured pressed cheeses born 700 years ago. Gourmet, mountain, spring or sea food… which croque makes you crack?

Gourmet croque-monsieur

Original croque-monsieur with duck

Preparation time: 30 minutes

Preparation time: 25 min

Ingredients for 4 people:

  • 8 slices of village bread
  • 2 pieces of duck leg
  • 2 tbsp. New cream
  • 4 tbsp. Sweet and sour mustard
  • 300 g of Appenzeller® Surchoix
  • 4 red onions
  • 1 lemon
  • 2 golden apples
  • 3 tbsp. olive oil
  • 20 g unsalted butter
  • Black pepper
  • salt flower

Preparation

  1. Cut the onion into slices, then fry it in a pan with olive oil for 1 minute. Add lemon juice and cook for 10 minutes on low heat, stirring occasionally. Season with salt and pepper.
  2. Peel and cut the apples into quarters and then into cubes. Fry them with the butter in a pan over a medium heat for about 5-10 minutes until they are soft but not mushy. Then put the pepper.
  3. Grind the duck legs. They. Mix crème fraîche, sweet and sour mustard and 100 g of Appenzeller Sausage in a bowl.
  4. Continue gathering. Place 4 slices of country bread on a baking sheet lined with parchment paper and spread the onion confit with lemon, apple slices, grated duck, then the remaining Appenzeller® Surchoix (50 g per toast). Cover with another slice of country bread and spread a generous layer of sweet and sour mustard cream on top.
  5. Bake for about 5-10 minutes under the broiler at 180°C. The croquettes are ready when the top is well browned and the Appenzeller® Surchoix has melted. Serve hot immediately.

small +: Twist this recipe with pork instead of duck to change up the flavor.

Croque-Monsieur of the Mountain

Original croque-monsieur meat from Grisons

Preparation time: 10 minutes

Preparation time: 15 min

Ingredients for 4 people:

  • 8 slices of village bread
  • 16 pieces of grison meat
  • 400 g of seaweed
  • 200 g of Appenzeller® Surchoix
  • 40 g unsalted butter
  • 2 tbsp. olive oil
  • Black pepper
  • fine salt

Preparation

  1. Fry in a pan with a drop of olive oil for 5 minutes on medium heat, add salt and pepper. They.
  2. Continue gathering. Butter the inside of 4 slices of rustic bread and top each with 4 slices of Grison meat. Then spread the cake and finish with grated Appenzeller® Surchoix. Cover the croquettes with other slices of rustic bread.
  3. Preheat your sandwich maker.
  4. Using a brush or absorbent paper, lightly butter the plates with the previously melted butter. Bake the croquettes for a few minutes until the bread is browned and the Appenzeller® Surchoix has melted. Serve immediately and serve hot.

small +: If you don’t like beets, you can make this recipe with baby spinach, which you saute just like the seaweed.

Also to clarify: Julie Andrieu shares her tips for a delicious and foolproof Croque Monsieur

Spring Croque-Monsieur

Original croque monsieur with tomato and pesto

Preparation time: 20 minutes

Preparation time: 20 minutes

Ingredients for 4 people:

  • 8 slices of bread
  • 16 green asparagus
  • 4 tbsp. Basil Pesto
  • 160 g of sun-dried tomatoes
  • 400 g of Appenzeller® Extra
  • 250 g of fresh cream
  • 1 handful of arugula
  • 4 tbsp. olive oil
  • 1 C. teaspoon chipotle (dried chili)
  • coarse salt
  • Zaatar (a Middle Eastern spice blend)

Preparation

  1. Cut the asparagus tails to scale them to the size of your bread and remove the very fibrous parts. Lightly peel the skin using a vegetable peeler. Cook for a few minutes in boiling salted water, then drain (should be slightly crisp) and refresh under cold water. Sponge and reserve.
  2. Mix grated Appenzeller® Extra with fresh cream in a bowl. Add the chipotle, mix well and set aside.
  3. Preheat the oven to 180°C on the grill position.
  4. Continue gathering. Place 4 slices of bread on a baking sheet lined with parchment paper. Top each with a spoonful of pesto. Top with asparagus, cut lengthwise, half the Appenzeller® Extra cream, sundried tomatoes and a few leaves. Drizzle with olive oil and cover with other slices of bread, spread the rest of the Appenzeller® Extra cream on top. Top with a pinch of za’atari.
  5. Bake for about 4 to 6 minutes under the broiler. The croquettes are ready when the tops are crusty. Enjoy hot.

small +: If you don’t have chipotle (a dried and smoked preparation of jalapeño peppers), use espelette peppers.

Croque monsieur from the sea

Original Croque Monsieur with smoked salmon

Preparation time: 15 min

Preparation time: 8 min

Ingredients for 4 people:

  • 8 slices of bread
  • 8 pieces of smoked salmon
  • 160 g Appenzeller® Extra
  • 2 tbsp. Onion
  • 4 tbsp. New cream
  • 1/2 cup dill
  • 1 lemon
  • 30 g unsalted butter
  • 1 C. coffee Espelette pepper
  • Black pepper

Preparation

  1. Prepare dill cream.
  2. In a salad bowl, mix the onion with 2 tablespoons of fresh cream, lemon juice and a few sprigs of dill. It’s a cool book.
  3. Prepare the Appenzeller® Extra cream.
  4. In another bowl, mix 2 tablespoons of fresh cream with the grated Appenzeller Extra and Espelette pepper. Season to taste without salt, the salmon and cheese are already salted.
  5. Continue gathering.
  6. Spread 1 tablespoon dill cream, 2 slices smoked salmon and 1 tablespoon Appenzeller® Extra cream in a row on 4 slices of sandwich bread. Cover with other slices of bread.
  7. Preheat your sandwich maker. Using a brush or absorbent paper, lightly butter the plates with the previously melted butter. Bake the croquettes for a few minutes until the white bread is browned and the Appenzeller® Extra cream has melted. Serve immediately and serve hot.

small +: You can use smoked trout, which will be less fatty and have a slightly milder taste.

Imaginary recipes for Appenzeller cheese by Bastien Petit, aka B’Cook

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