Published on December 26th, 2010 | by Gareth1
Christmas turkey croque-monsieur
I thought that I would work backwards with our Christmas feasting. I figured that sharing ideas on how to plough through the leftovers would be more useful sooner rather than later. Time permitting I can share the Christmas dinner notes later this week.
I borrowed and adapted the idea of Christmas croque-monsieur (posh grilled cheese sandwich) from French chef Bruno Loubet. It works well with goose, turkey, ham or chicken left over’s and will only take about 10-15 minutes to prepare.
Ingredients (per person)
- 10-15cms of baguette/French stick
- 8 slices of turkey
- lingon berry sauce, cranberry sauce or redcurrant jelly (savoury kind)
- 12-15 dried cranberries
- 4 slices of brie or handful of grated Emmental or Edam cheese
- 50-100gms cubed feta/cheddar/brie/stilton basically whatever cheese is left over
- 10g butter
- 10g plain flour
- 150ml milk
- 1 tsp Dijon mustard
- Slice bread down the middle lengthways.
- Spread the cranberry or lingon berry sauce on both slices.
- Melt the butter in a saucepan but don’t let it burn, reduce the heat.
- Add the flour and stir constantly until you have a smooth paste.
- Add the milk and whisk constantly to avoid lumps or burning.
- Add the cubed cheese and Dijon mustard to the white sauce.
- Sprinkle the cranberries on the bottom slice or the bread.
- Whisk the sauce until think and smooth.
- Add the sliced turkey to the bottom slice of bread (on top of the cranberries).
- Pour the sauce over the turkey.
- Put the top slice on and lay the sliced cheese to the top.
- Place under a hot grill or in a hot oven until the cheese melts and turns golden.
Substitute the turkey for ham and add a second teaspoon of Dijon to the sauce. Works with prawns too, just ditch the cheese sauce in favour of a cocktail sauce.