Croque monsieur realized on country bread slices, garnished with Maille Au Vin Blanc White Wine Mustard béchamel.
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In a sauce pan on medium heat, melt the butter and then add flour and whisk well to make a roux. Add the milk and until the mixture becomes thick and smooth as a béchamel, remove from the stove and add the Maille Au Vin Blanc White Wine Mustard. In a dry hot pan, sear the bacon and place it on paper towel to remove excess grease. Shred the comet cheese.
Spread the béchamel on the slices of country bread, add the ham, the bacon and the cheese and finish with another slice of country bread. With a pastry brush, spread a small amount of butter on the outside of the croque monsieur and then place on a baking tray with parchment paper.
Put the croques in the oven for 10 minutes, cooking each side for 5 minutes, making sure that it will be golden brown on both sides and then cut croques in half with a bread knife. In a bowl, toss the Mache salad with the Maille Apple Cider Vinegar, the olive oil and salt and pepper. Serve croque monsieur sandwiches on a plate with a portion of salad, and garnish with dots of White Wine Mustard for dipping.
La Maison Maille offers a mustard for every palette. Don’t be afraid to use another flavour of your choice in place of the White Wine Mustard.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille