Nick Glorias Croque Monsieur with mushroom

Nick Landsman is the chef/owner of Gloria’s, a fast paced sandwich deli, as well it’s sister wine bar and bistro, Bar Celeste. Born and raised in the French countryside , Nick is known for executing familiar dishes with an attention to detail on product sourcing and traditional French cooking techniques that favour the process over shortcuts. This Croque Monsieur with mushroom is no different – a comforting dish that when executed right, can transport you right to a Parisian bistro…

Tartufo Bechamel
Ingredients:
Flour 25g
Butter 25g
Whole milk 200g (hot)
Tartufo (truffle) paste 25g
Salt to taste

Method:
Melt the butter in a saucepan then add the flour and cook out for a couple minutes on medium heat. Slowly start pouring in the hot milk mixing vigorously with a whisk to avoid any lumps, keep pouring every time it thickens up until you have used up all the milk.
Take off the heat, stir in the salt to taste then stir in the tartufo paste.
Place into a container to cool with a glad wrap draped on top to avoid a skin forming.

Croque Monsieur
Ingredients:
Mortadella 3 slices
Sourdough 2 slices
Provolone 75g
Tartufo bechamel 50g (chilled)

Method:
Preheat your oven to 190c then place your sourdough into a toaster and halfway toast it. This will prevent the Croque from being too soft.
To build the Croque spread a thin layer of bechamel on both pieces of bread. Add half the provolone and the mortadella on to one slice, and then top with the other slice (bechamel facing up). Use the remaining bechamel to coat the sides so it’s fully covered, and finish with sprinkling the remaining provolone
Roast in the oven for 10-15 minutes until golden brown and all melty.

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