- 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)
- 1 camembert
- 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!
Serves: 4 people
Preparation time: 15 min
Cooking time: 5 min
Difficulty level: Easy