Le Croque Jockey. A-la-Stables-de-Como

I techincially have two offices – one at home and one at the Stables of Como. I eat there a lot.

Like A LOT, A LOT.

And I have many favourites on the menu but I hadn’t yet tried Le Croque Jockey until now.

And Ooh la la. It was amazing. Here is my take on their classic French sanger.

INGREDIENTS:
Sliced brioche bread
Raclette cheese ( or good melting cheese )
Grandmother ham ( I use Barossa French ham which is outrageously good )
Mustardy béchamel sauce ( easy made with butter, flour, a good French mustard like Maille, and a dash of cream )
Onions (sliced into slivers)

Cornichons ( to garnish ).

 

METHOD:

This is as easy as making your child's lunch, but fancier. If you really want to take things up a notch, grill your ham first so it's flavours really come out.

1. Caramelise your onions, by placing them over a low heat for about 5 minutes (I like to add a bit of butter, but hey, je suis Française) until soft and the colour changes into a beautiful caramel colour then put aside. 2. Place a layer of mustardy béchamel on two slices of brioche.

3. Layer both slices with your grilled ham then onion.

4. Assemble the sandwich to make a triple decker tall sandwich. Place your raclette on the very top layer and place under grill for a few minutes till the cheese melts and starts bubbling. That's really it folks!


Serve up with some tart cornichons to balance out your flavours. And you've got a deliciously comforting, Croque Monsieur. 

 

 

 

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