SOURDOUGH VEGAN CROQUE MONSIEUR

My Sunday morning guilty pleasure is foodie television - I will use the promise of thirty minutes of watching other people talk about and cook food as my motivation to get out of bed, to the gym and through a strength training session. Then it's time - I jump on the elliptical trainer and bust out some cardio while salivating over the culinary creations while making grand plans for creating my own plant-based versions.

Having baked up a fresh sourdough baguette the day before it seemed serendipitous that the episode of Good Chef Bad Chef that I was watching one Sunday was all about bread and sandwiches! After watching Adrian create a heart-attack waiting to happen traditional French Croque Monsieur (a fancy grilled ham & cheese) I couldn't stop thinking about re-creating my own - I turn into a bit of a carb-fiend after the gym!

SOURDOUGH VEGAN CROQUE MONSIEUR

- Makes : Two Sandwiches -

- Takes : 20 Minutes -

Loosely based on this very non-vegan recipe from Good Chef Bad Chef this plant-based spin on the French classic gives you a taste of fancy cafe dining at home!

What You'll Need

1/2 cup vegan cheese, grated (I used Cheezly)

4 slices vegan ham, sliced into strips (I used Fry's Deli Slices)  

2tsp Dijon mustard

1tsp Worcestershire sauce (check ingredients thoroughly)

1/4tsp dried thyme

Pinch cayenne pepper

1 Sourdough Baguette, halved lengthwise

Spray Oil 

- In a small bowl combine the grated cheese, ham, mustard, Worcestershire sauce, thyme and cayenne.

- Slice each half of the baguette in half, spread the bottom halves with the cheese and ham mixture before pressing the top piece of bread down firmly.

- Heat a skillet over medium heat and add spray oil. Place each sandwich into the pan bottom side down and allow to toast for a few minutes until lightly browned. Flip to brown the tops as well before turning back over again to allow the filling to heat and melt a little being careful not to burn the bottoms.