A classic croque-monsieur updated with a thin layer of butternut squash purée hidden under the cheese: a sweet, melting touch that kids love, without suspecting they are eating a vegetable.
Ingredients
- 8 slices sandwich bread (8 slices)
- 4 slices cooked ham (4 slices)
- 200 g grated Emmental
- 300 g butternut squash
- 30 g unsalted butter
- 50 ml whole milk
- to taste salt
- to taste ground white pepper
- 1 tsp sweet paprika
Method
- Peel the butternut squash, scoop out the seeds, and cut the flesh into cubes of about 2 cm.
- Cook the butternut squash cubes in a pot of boiling salted water or steam them for 10 to 12 minutes, until tender.
- Drain the butternut squash cubes thoroughly. Mash them into a smooth purée using a blender or a potato masher, adding the whole milk and a knob of butter. Salt lightly and add the sweet paprika for a slightly orange color. Let cool.
- Lightly butter each slice of sandwich bread on one side.
- On 4 of the bread slices (buttered side down), spread a thin layer of butternut squash purée (about 1 to 2 teaspoons per slice).
- Place a slice of cooked ham on the purée, then cover generously with grated Emmental.
- Close each sandwich with a second slice of bread (buttered side up).
- Heat a nonstick skillet over medium heat. Add the sandwiches and cook for 3 to 4 minutes on each side, until the cheese is melted and the bread is golden brown and crispy.
- Cut each sandwich into triangles and serve immediately, hot.
Nutrition
Per serving
- Energy
- 515.9 kcal
- Protein
- 27.45 g
- Carbohydrate
- 44.84 g
- Fat
- 24.57 g
- Fibre
- 3.2 g
- Calcium
- 573.11 mg
- Iron
- 1.72 mg
- Magnesium
- 48.16 mg