½ bouquet of fresh herbs of your choice (i.e. parsley, chives, etc.)
4 sprigs of parsley
80g of butter
8 slices of Viande des Grisons (A type of French charcuterie. If you’re unable to get ahold of Viande des Grisons, any salty, cured meat will do)
8 slices of whole wheat bread (or the bread of your choice)
Salt and freshly ground pepper to taste
Take the butter out of the fridge 30 minutes before getting started.
In a salad bowl, work the butter with a fork until it starts to take on a softer texture.
Finely chop the fresh herbs and incorporate with the butter. Mix the butter and herbs until homogeneous.
Place your herb butter on a sheet of plastic wrap and shape into a long roll. Once rolled, make sure the log is sealed on both ends.
Cool the butter down in the fridge for an hour to an hour and a half (or 15 minutes in the freezer.)
Prepare your camembert by cutting it into 16 uniform pieces.
To build the sandwiches, start by adding a layer of the herb butter to the bottom slice of bread. Add a layer of camembert, chopped parsley and 2 slices of the Viande des Grisons. Cover with the top slice of bread and apply a bit of pressure to flatten.
Toast the croque-monsieur in a skillet with a little bit of butter over medium heat. It should take just a few minutes per side to achieve a golden exterior with a creamy, melted interior.
To serve, cut the croquet-monsieur into 4 triangles. Be sure to enjoy it while it’s hot!