4 recipes that change from ham and cheese

It is essential in bistros. Young and old alike love croque-monsieur. But how to return, without taking cabbage? Swiss Appenzeller cheese request, cooking enthusiast Bastien Petit, author of the book Croques (First Edition), he has thought of four original recipes full of spices. Their point of commonality? They are all proud of the semi-cured cheese made 700 years ago. Spicy food, mountain, spring or seafood…

Gourmet croque-monsieur

Preparation time: 30 min

Cooking time: 25 min

Ingredients for 4 people:

• 8 slices of country bread
• 2 confit duck legs
• 2 tbsp. fresh cream
• 4 tbsp. sweet and sour mustard
• 300 g Appenzeller® Surchoix
• 4 red onions
• 1 lemon
• 2 golden apples
• 3 tbsp. olive oil
• 20 g unsalted butter
• Black pepper
• salt flower

Preparation

1. Chop the onion and fry for one minute in a pan with olive oil. Add the lemon juice and cook for 10 minutes on low heat, stirring occasionally. Add salt and pepper.
2. Peel and cut the apples into quarters and then into chunks. Fry them with butter in a frying pan on medium heat for 5 to 10 minutes until they are soft but not cooked. Pepper then set aside.
3. Cut the duck legs. Book. Mix the creme fraîche, sweet and sour mustard and 100 g of Appenzeller® Surchoix in a bowl.
4. Continue with the meeting. On a baking sheet covered with parchment, place 4 slices of country bread and distribute the onion and lemon, apple slices, sliced ​​duck and the remaining Appenzeller® Surchoix (50 g per toast). Cover with other slices of country bread and spread a generous layer of sweet and sour mustard cream on top.
5. Cook for 5 to 10 minutes under the broiler at 180 ° C. The crocodile is ready when the surface is well browned and the Appenzeller® Surchoix has melted. Enjoy immediately warm.

Minor +: Combine this recipe with pulled pork (pulled pork) instead of duck to change up the flavor.

Mountain croque-monsieur

Preparation time: 10 min

Cooking time: 15 min

Ingredients for 4 people:

• 8 slices of country bread
• 16 portions of Grisons meat
• 400 g of salt
• 200 g Appenzeller® Surchoix
• 40 g unsalted butter
• 2 tbsp. olive oil
• Black pepper
• Good salt

Preparation

1. Boil water in a pan and pour olive oil for 5 minutes on medium heat, season with salt and pepper. Book.
2. Continue with the meeting. Spread 4 slices of country bread and place 4 slices of Grisons meat on each slice. Then divide the watercress and finish with grated Appenzeller® Surchoix. Close the croques and other slices of country bread.
3. Preheat your sandwich maker.
4. Lightly oil the dish using a brush or absorbent paper with pre-melted butter. Bake the croques for a few minutes, until the breadcrumbs melt and the Appenzeller® Surchoix melts. Serve immediately and enjoy hot.

Minor +: If you don’t like watercress, you can make this recipe with baby spinach that you tie in the same way as watercress.

Also know: Julie Andrieu reveals her tips for the delicious and mysterious croque-monsieur

Spring croque-monsieur

Preparation time: 20 min

Cooking time: 20 min

Ingredients for 4 people:

• 8 slices of bread
• 16 green asparagus
• 4 tbsp. basil pesto
• 160 g sun-dried tomatoes
• 400g Appenzeller® Extra
• 250 g fresh cream
• 1 cup of arugula
• 4 tbsp. olive oil
• 1 C. teaspoon chipotle (dried pepper)
• a lot of salt
• Zaatar (oriental spice blend)

Preparation

1. Cut off the ends of the asparagus to measure the size of your bread and remove the stringy parts. Remove them lightly by using a leaf peeler. Put them to cook for a few minutes in a pot of hot salted water, then drain them (they should be a little crumbly) and refresh them under cold water. Sponge and save.
2. In a bowl, mix the grated Appenzeller® Extra with fresh cream. Add the chipotle, mix well and set aside.
3. Preheat your oven to 180°C on the grill.
4. Continue with the meeting. On a parchment-lined baking sheet, place 4 slices of bread. Spread a tablespoon of pesto on everything. Spread the asparagus on top, cut in half, half of the Appenzeller® Extra cream, sundried tomatoes and a few rocket leaves. Drizzle with olive oil and cover with other slices of bread, spread the remaining Appenzeller® Extra cream on top. Sprinkle a little zaatar on top.
5. Cook for 4 to 6 minutes under the broiler. The mice are ready when the top is gratinated. Enjoy the heat.

Minor +: If you don’t have chipotle (dried and smoked jalapeño peppers), use Espelette peppers.

Croque monsieur from the sea

Preparation time: 15 min

Cooking time: 8 min

Ingredients for 4 people:

• 8 slices of bread
• 8 pieces of smoked fish
• 160g Appenzeller® Extra
• 2 tbsp. horseradish
• 4 tbsp. fresh cream
• 1/2 bunch of dill
• 1 lemon
• 30 g unsalted butter
• 1 C. coffee Espelette pepper
• Black pepper

Preparation

1. Prepare the dill cream.
2. In a salad bowl, mix horseradish with 2 tablespoons of fresh cream, lemon juice and a few sprigs of dill. A good book.
3. Prepare Appenzeller® Extra cream.
4. In another bowl, mix 2 tablespoons of fresh cream with grated Appenzeller® Extra and Espelette pepper. Season to taste without adding salt, the salmon and cheese are already salted.
5. Continue with the meeting.
6. On 4 slices of sandwich bread, layer 1 tablespoon of dill cream, 2 slices of smoked salmon and 1 tablespoon of Appenzeller® Extra cream. Cover with other slices of bread.
7. Preheat your sandwich maker. Lightly oil the dish using a brush or absorbent paper with pre-melted butter. Bake the croques for a few minutes until the white bread melts with the melted Appenzeller® Extra cream. Serve immediately and enjoy hot.

Minor +: You can use trout that is less fatty and less tender.

The recipe considered by Bastien Petit, also known as B’Cook, of Appenzeller cheese