2 tbspextra-virginoliveoil
1 largeleek,halvedandfinely
sliced
300 gmMarcelPetiteComtéor
SwissGruyère,grated
1 garlicclove,minced
50 mlcrèmefraîche
8 slicesofsourdough
Saltedbutter,tospread
Dijonmustard,tospread
200 gmhamoffthebone
Whitewine,forbrushingCHEFS
We ask chefs to share their go-to recipes for a cosy night in.
AT HOME
1 Preheatovento180°C.
2 Heatoliveoilina frying
panoverlow-mediumheat.
Addleekandcook,stirring
occasionally,untiltranslucent
(8-10minutes).Drainon
absorbentpaperandset
asidetocoolslightly.
3 Combinegratedcheese,
garlicandcooledleekin
a mediumbowl,foldincrème
fraÎcheandseasontotaste.“This toastie is
everything we love
about a molten fondue
on a cold winter’s
night combined with
a croque monsieur.”Maker & Monger’s
fondue specialtoastie
MAKES 4 // PREP TIME 10 MINS // COOK 30 MINS“This toastie is everything we love about a molten fondue on a cold winter’s
night combined with a croque monsieur,” says Maker & Monger’s Anthony
Femia. “For a hit of extra flavour, try adding a smoked jalapeño sauce.”4 Butter one side of each slice
of bread (this will be on the
outside of the toastie) and
spread Dijon mustard on the
other side. Divide ham between
four slices of bread and place
on top of mustard. Spoon over
cheese and leek mixture, then
top with remaining bread. Wrap
a sheet of baking paper around
each sandwich (this will hold
the filling in while it cooks).Heat a large non-stick frying
pan over medium heat. Toast
sandwiches on each side until
golden (3-4 minutes each side).
Transfer to a baking dish and
cook in oven until golden brown
on the outside with a molten
interior (8-10 minutes).
5 Remove sandwiches from
oven, unwrap, then brush the
top side with wine. Season
to taste, cut in half and serve.44 GOURMET TRAVELLER
RECIPE ANTHONY FEMIA. ILLUSTRATIONS JEANNEL CUNANAN.