Vins de Bergerac et Duras

Périgord truffle Croque-Monsieur

To be enjoyed with :

Haut-Montravel | Monbazillac | Saussignac

1/ Combine grated Trappe d’Échourgnac with cream and egg.

Season to taste with nutmeg.

2/ Spread onto each bread slice. Lay a slice of ham on each bread slice.

3/ Cut truffle with a mandoline and top two of the four slices with truffle.

4/ Close sandwich. Butter the outside of each sandwich.

5/ Pan-fry until golden. Remove crust and slice into portions.

By Chef Frédéric, Aux Tabliers Noirs 


Serves 6

  • 4 slices of bread
  • 4 slices of baked ham
  • 100g Trappe d’Échourgnac cheese
  • 1 egg
  • 50ml cream
  • 20g Périgord black truffle
  • Nutmeg
  • 50g butter

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