Truffled Monte Cristo Sandwiches

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4

A meatless Monte Cristo sandwich, with fresh mushrooms and truffle-studded cheese. Serve with a micro greens salad dressed tossed with truffle oil vinaigrette.

Ingredients

8 oz. assorted fresh mushrooms, sliced
8 slices brioche or challah bread
2 tbsp. Dijon mustard
8 oz. truffle-studded cheese or Gruyère, shredded
3 eggs
3 tbsp. water
Salt and fresh ground pepper
3 tbsp. truffle oil
2 tbsp. white wine vinegar
Assorted micro salad greens (mache, pea shoots, etc.)
Cornichons, for garnish

Steps

1. In large sauté pan, melt 1 tbsp. butter. Add mushrooms and sauté 5-10 min.

2. Prepare sandwiches: Spread a little mustard on each bread slice. Evenly divide cheese and mushrooms over four bread slices; top with remaining bread to form sandwiches.

3. In shallow bowl, beat eggs with water and salt and pepper to taste. Dip sandwiches on both sides into egg mixture.

4. Wipe out sauté pan and melt remaining 3 tbsp. butter over medium heat. Add
sandwiches; cook until cheese melts and sandwiches are golden, about 4 min. per side.

5. For service, cut sandwiches into triangular quarters. Whisk truffle oil and vinegar; toss
with salad greens. Pile dressed salad greens in middle of plate; arrange sandwich quarters around salad.

More From FoodService Director

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources