The Club Monsieur
The Club Monsieur
Plantin Kaviari
4
20 minutes
25 minutes
French
Lunch
Easy
The Club Monsieur combines tender chicken, aged Comté, béchamel and Plantin Comté & Black Truffle Spread between layers of toasted sandwich bread. Finished with Plantin Black Truffle Carpaccio and its aromatic oil, it brings the richness of a croque monsieur together with the satisfying structure of a classic club sandwich.
Ingredients
- 2 large Farmed Chicken Breasts
- 100 g Xavier 18-Month Comté, finely grated
- 90 g Plantin Comté & Black Truffle Spread
- 100 g Plantin Black Truffle Carpaccio, drained, with a little of its oil reserved for serving
- 12 slices sandwich bread
- 35 g unsalted butter
- 35 g plain flour
- 350 ml whole milk
- 1 tbsp neutral oil, for cooking the chicken
- 15 g unsalted butter, for grilling the sandwiches
- Fine sea salt and freshly ground black pepper, to taste
Directions
Make the Comté béchamel:
Melt 35 g butter in a saucepan over medium-low heat. Stir in the flour and cook for 1 minute, without allowing it to brown. Gradually whisk in the milk until smooth. Simmer gently for 5–8 minutes, whisking regularly, until the sauce is thick enough to coat the back of a spoon.
Remove from the heat and stir in half the grated Comté until melted and smooth. Season with fine sea salt and freshly ground black pepper.Cook and slice the chicken:
Season the chicken with salt and pepper. Heat the neutral oil in a frying pan over medium heat and cook the chicken breasts for 5–6 minutes per side, depending on thickness, until the thickest part reaches 74°C. Transfer to a board, rest for 5 minutes, then slice thinly.Toast and assemble the clubs:
Lightly toast the bread. For each sandwich, spread one slice with Plantin Comté & Black Truffle Spread. Top with one quarter of the chicken and a thin layer of Comté béchamel.
Spread béchamel on both sides of a second slice of bread and place it on top. Add a second layer of chicken and béchamel, then finish with a third slice of bread, béchamel-side down. Repeat to make four sandwiches.Griddle, garnish and serve
Melt the remaining butter in a large frying pan over medium heat. Cook the sandwiches for 2–3 minutes per side, pressing lightly, until crisp, deeply golden and heated through.
Cut each sandwich in half. Finish with the drained Plantin Black Truffle Carpaccio and a light drizzle of its reserved oil. Serve immediately.
