A nod to the American comfort food classic, this grilled cheese was inspired by Parisian Croque Monsieur. Prince of Paris ham is the last “real” Paris ham, which means it is made within the former walls of Paris. It is made by Yves le Guel on rue de Charonne, 11th arrondissement.
Duxelles
Finishing and Serving
- 4 slices sandwich bread
- 40 g (1.41 oz/scant 3 tbsp) unsalted butter
- 150 g (5.29 oz) aged Brillat-Savarin cheese
- Black truffle (to taste)
- 150 g (5.29 oz) Prince de Paris ham, sliced
Instructions
Step 1: Duxelles
Peel and finely mince the shallot. Wash and finely mince the mushrooms. Peel and finely mince the garlic. In a hot skillet or frying pan, sweat the shallots in the butter for 5 minutes over low heat. Add the garlic and cook for 2 minutes. Add the minced mushrooms and cook over medium heat, stirring often, until the water released by the mushrooms evaporates. Add the truffle scraps (trimmings) and season with a dash of balsamic vinegar. Adjust the seasoning with salt.
Step 2: Finishing and Serving
Lightly butter the bread, then place the slices buttered-side down on the work surface. Spread two slices with a little of the duxelles, covering the corners well. Cut the cheese into 2 slices about 5 mm thick and lay over the duxelles. Grate the truffle directly over the cheese and cover with the ham. Close the sandwiches. Grill them in a skillet or frying pan over medium heat until they are hot all the way through, then turn them over so that both sides become well toasted and crispy. As they cook, the cheese will melt, the ham will heat up, and the truffle will release its aromas.
