CROQUE WAHINE

 

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CROQUE WAHINE

Photography by Mieko Horikoshi
Course: Main Course, Sandwich
Servings: 2 People
Author: Aloha Mixed Plate

Equipment

  • Small Saucepan

Ingredients

Croque

  • 2 Slices Multigrain Bread Toasted
  • 4 Tbsp. Béchamel Recipe Below
  • 6 Stalks Roasted Asparagus
  • 1 Roasted Roma Tomato Diced
  • 2 Slices Jarlsberg Cheese
  • 4 oz. Duroc Ham Sliced
  • 2 Eggs Cooked Sunny-Side-Up

Bechamel

  • 1 Tbsp. Butter
  • 1 Tbsp. White Onion Minced
  • ¼ tsp. Salt
  • Pinch of Black Pepper
  • 1 Tbsp. All-Purpose Flour
  • 1 Cup Milk
  • 1 Bay Leaf
  • ¼ Cup Parmesan Cheese

Instructions

Prepare Bechamel.

  • Melt butter in a small saucepan over medium heat.
  • Add onion, salt, and pepper and allow to sweat for 2 minutes.
  • Reduce heat to low, add flour, and cook for approximately 2 minutes.
  • Add milk and bay leaf. Stir constantly until the sauce thickens. Stir in parmesan cheese.

Prepare Croque Wahine.

  • Smear béchamel on each slice of toasted multigrain bread.
  • Top each with sliced Duroc ham, 3 stalks of roasted asparagus, half of the roasted tomato, 1 slice of Jarlsberg cheese, and broil until brown.
  • Finish with a sunny-side-up egg.