An alternative to the turkey, stuffing and cranberry sandwich which is a favourite pre and post Christmas Day. A Croque Monsieur with turkey.
40 g butter
40 g flour
400 ml milk
2 tbsp Dijon mustard
100 g Stilton
8 slices of bread
100 g Gruyere, grated
Left over Turkey (400 g)
Preheat the oven to 200 C. Melt the butter in a saucepan on a low heat, until foamy but not coloured. Stir in the flour. Cook for three minutes. Pour in the cold milk and whisk to avoid lumps.
Increase the heat and leave to simmer for a few minutes. The sauce should thicken quite considerably. Then remove it from the heat and stir in the mustard and Stilton. The Stilton I used had cranberries in it, hence the cranberries in the picture. Season.
Line the bread out on a surface and spread four slices with cranberry sauce, then the Stilton sauce and scatter over half the Gruyere.
Top with the turkey and sandwich the remaining bread.
Press the sandwich together lightly, and spread the tops with the rest of the sauce and Gruyere.
Bake until the cheese melts and the sandwiches turn golden brown. This should take about 15-20 minutes.
Serve with a green salad.
Recipe by Bruno Loubet from Jamie Oliver's Christmas Magazine.