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The delicious recipe for Chef Michel Sarran's Croq'Michel Montmartre

undefined undefined 12 janvier 2022 undefined 09h10

undefined undefined 6 mai 2024 undefined 07h34

The Editor

Croq'Michel

Since the end of 2020, the Toulouse chef Michel Sarran, who has earned two Michelin stars, has launched Croq' Michel, restaurants where he reinvents the croque-monsieur in every possible way. With already 4 locations in France (2 in Toulouse and 2 in Paris), Croq'Michel keeps on charming everyone. Today, we bring you the recipe for the Croq' Michel Montmartre with sun-dried tomatoes, ham, emmental cheese, béchamel sauce, and pesto. YUM!

Practical Information

  • Number of people: 4
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Rest/waiting time: 15 minutes
  • Difficulty: very easy


Ingredients

  • 8 slices of sandwich bread
  • 50 g of duck fat
  • 4 slices of 12 cm square and 3 mm thick white ham
  • 8 slices of 10x10 cm emmental cheese
  • 140 g of bechamel sauce
  • 60 g of diced, drained sun-dried tomatoes
  • 1 tbsp of pesto
  • 1 g of salt


Preparation

  1. Mix the bechamel sauce, drained tomatoes, pesto, and salt in a bowl.
  2. Brush the duck fat (see p. 198) on the outer sides of the sandwich bread slices.
  3. Place 1 slice of emmental cheese and 1 slice of ham on the inner side of 4 bread slices.
  4. Spread the mixture from the bowl on top.
  5. Cover with a second slice.- Emmental cheese.
  6. Close with the other slices of bread and let it rest in the fridge for about 1 hour.
  7. Brown these croque-monsieur in a pan on both sides without adding any fat.

A recipe taken from the book "A Chef in my Kitchen - Marmiton invites Michel Sarran" by Marmiton, November 2021, Michel Lafon editions.