Recipe Finger croq’

To prepare this dish

Ingredient list

Finger croq’

8 tranches medium slices of bread
2 dl milk
150 g Elle & Vire gourmet butter 82% fat
400 g Emmental de France Grated 28% fat
4 tranches cooked ham
160 g mixed green salad
40 g classic vinaigrette with wine vinegar, peanut oil and hazelnut oil

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Emmental de France Grated 28% fat

The recipe,
step by step

1. 1

   Finger croq’

   Trim the slices of bread (cut off the crusts). Soak the emmental in the milk. melt the butter. Using a brush, coat both sides of the bread slices with melted butter. Drain the milk off the grated emmental. take a small amount of the emmental and place it on 4 slices of buttered bread.

   Cut the slices of cooked ham or chicken to fit, then place them on top of the bread slices. Place some grated emmental on each slice of ham or chicken. Place the second slice of buttered bread on top of the fillings.

   Sprinkle grated emmental on top of the slices of bread. Press down on the bread so that the fillings do not become loose. bake at 180oc (356oF) for 12-15 mn until brown and crispy.

2. 2

   Assembly

   Serve Finger croq’ and cut diagonally, with salad on the side.

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