The croque monsieur was popularised in Paris cafés as a quick snack. It's a hot sandwich typically made with ham and cheese, but Guillaume has given it a boutique re-design using smoked salmon in place of ham.
- 4 slices white sandwich bread
- 8 slices (about 200 g) smoked salmon
- 8 slices (about 150 g) mozzarella cheese
- 1 tbsp chives, chopped
- 4 tbsp (80 g) butter, softened
- 20 g salmon roe (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wine pairing: Champagne Thiénot x Penfolds Cuvée, Champagne, France
Penfolds Bin 51 Riesling, Eden Valley
1. Lay the four slices of bread on the bench and butter one side of each. Turn over, and layer two slices of the bread with two pieces of salmon followed by two pieces of mozzarella. Sprinkle with chives then repeat with the remaining salmon and mozzarella. Top with the remaining bread slice, with butter facing outward.
2. Heat a large frypan over medium heat, add sandwiches and toast on both sides until nicely brown and cheese is beginning to melt, around 5-6 minutes.
3. To serve, cut into quarters and top each quarter with a little salmon roe.
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