Jamie Magazine
By Bruno Loubet
Festive turkey croque-monsieur
20 mins
Super easy
serves 4
About the recipe
This recipe is from Bruno Loubet, chef at his eponymous restaurant, Bistro Bruno Loubet, in London's Clerkenwell.
Recipe From
Ingredients
40g unsalted butter
40g plain flour
400ml milk
2 tablespoons Dijon mustard
100g Stilton
8 slices of white bread
cranberry sauce
100g Gruyère cheese
400g leftover free-range cooked turkey
Method
- Preheat the oven to 220ºC/gas 7.
- In a saucepan on a low heat, melt the butter until foamy, but not coloured, then stir in the flour. Cook for 3 minutes. Pour in the cold milk and whisk well to avoid lumps forming.
- Raise the heat and leave to simmer for a few minutes. Remove from the heat, stir in the mustard and crumble in the Stilton, and check the seasoning.
- Line the bread on the work surface and spread 4 slices with cranberry sauce, then Stilton sauce and grate over half the Gruyère.
- Top with turkey and sandwich with the remaining bread. Press lightly, then spread the 4 tops with the remaining sauce and finish by grating over the remaining Gruyère.
- Bake until the cheese melts and the sandwiches turn golden brown. Serve with a green salad.
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