A Pont l’Evêque Croque-Monsieur (1) with andouille sausage (2) in an Isigny Sainte-Mère AOC crème fraîche sauce.

© Isigny Ste Mère

• Ingredients:
• 16 small slices of sliced bread (Try to find a small canapé loaf, since the inch-square slices correspond to the size of the andouille sausage)
• 32 half slices of andouille sausage from the Vire region of Normandy
• 1 decilitre of Isigny Sainte-Mère AOC crème fraîche
• One well matured Isigny AOC Pont lEvêque cheese
• fine salt, freshly ground pepper
• a touch of grated nutmeg

This recipe has been developed with Isigny Sainte-Mère products

Method :
Grate the rind of your Pont l’Evêque with the coarse side of your grater and put it aside in a cool place. With a blender, blend the rest of the Pont l’Evêque to obtain a smooth creamy mixture and season it to suit your palate. Then assemble your Croque Monsieur entrées on a baking sheet, building up alternating layers of sauce and andouille sausage (two per Croque Monsieur).
Sprinkle with the grated cheese rind and put them in a hot oven (Gas Mark 7-8) for about 10 minutes.

Tip :
Serve your Croque Monsieur entrées with a salad and a glass of Normandy cider or take them with you for a picnic to eat cold.

(1) Croque-Monsieur: this toasted cheese and ham open sandwich is a standard bar snack in France, a bit like a Welsh Rarebit but with ham.

(2) Andouille: this cooked sausage is a Normandy speciality from the town of Vire and the valley of the river Vire.