Exploring Fusion Flavors: Truffle Mayo & Wasabi Croque Monsieur Recipe - A Unique Twist by Koji Cooks

CROQUE MONSIEUR

We adore any grilled sandwich, and I make many. This version of the classic croque monsieur replaces traditional Dijon mustard with wasabi. Truffle mayo adds a touch of elegance, though any mayo will do. It's crucial to use only thinly sliced imported Swiss cheese and thinly sliced imported ham, set to .5 on an electric slicer. The thin slicing is vital; the air in a sandwich makes all the difference, something I've emphasized for years. I'm serving this with a small wedge of baby iceberg lettuce, simply drizzled with extra virgin olive oil, balsamic vinegar, and a sprinkle of kosher salt and pepper.

CROQUE MONSIEUR - Recipe (makes 2)

4 slices of Pepperidge Farm white sandwich bread

2 tablespoons of truffle-flavored mayonnaise

1 teaspoon prepared wasabi

6. very thin slices of imported ham

4 very thin slices of imported swiss cheese

1 tablespoon extra virgin olive oil

METHOD

Place the 4 slices of bread on a work surface. Spread each slice with a thin layer of truffle mayonnaise and add a thin layer of wasabi to 2 of the slices. On top of the wasabi, place 2 slices of Swiss cheese, followed by 3 slices of loosely folded ham on each. Add the remaining Swiss cheese and cover with the other 2 slices of bread, truffle mayo side facing in. Spread truffle mayo on the outer sides of the bread. Heat a large skillet over medium heat, add olive oil, and toast for 3 minutes on each side or until golden brown. Cut in half, wrap in parchment paper if desired, and serve with lightly dressed greens.

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