A French croque on whole wheat bread, filled with cooked ham, sautéed mushrooms, and melting cancoillotte cheese, accompanied by a well-dressed green salad.
Ingredients
- 4 slices whole wheat sandwich bread
- 4 slices sliced cooked ham
- 200 g fresh white button mushrooms
- 70 g plain cancoillotte cheese
- 200 g mixed greens
- 2 tbsp sunflower oil
- 1 tbsp red wine vinegar
Method
- Clean the mushrooms without soaking them, trim the earthy ends of the stems, then slice them evenly.
- Heat a skillet over medium-high heat. Add the mushrooms and cook until they release their liquid. Continue cooking until the liquid has completely evaporated and they are lightly browned, then set them aside.
- Pour the cancoillotte into a small saucepan and warm it over very low heat, stirring constantly. Remove from the heat as soon as it is fluid and smooth, without ever letting it boil.
- Lay half of the whole wheat bread slices on the work surface. Layer the cooked ham, sautéed mushrooms, and the warmed cancoillotte over them. Top with the remaining bread slices and press down lightly.
- Place the sandwiches in a clean, dry skillet (without butter) and toast over medium heat. Press gently with a spatula to ensure even browning, then flip and crisp the other side until the center is piping hot.
- Whisk the sunflower oil and red wine vinegar in a salad bowl. Add the mixed greens at the last moment and toss gently to coat thoroughly.
- Serve the hot sandwiches immediately with the dressed salad on the side.
Nutrition
Per serving
- Energy
- 521.6 kcal
- Protein
- 28.75 g
- Carbohydrate
- 40.6 g
- Fat
- 26.73 g
- Fibre
- 7.66 g
- Calcium
- 145.22 mg
- Iron
- 2.35 mg
- Magnesium
- 82.6 mg
