The croque-monsieur is a typical French sandwich, grilled and stuffed with ham and cheese. Its peculiarity is the double cheese stuffing: both inside and on the bread’s surface (usually Emmenthal or Gruyère).

This is Chiara’s very own croque-monsieur, made with delicious panettone slices lightly toasted in butter, good, fresh, and tasty Chianina carpaccio to eat for breakfast as well, and a Marchigiana broad bean cream halfway between the panettone’s sweetness and the Chianina’s savoriness. A perfect croque!

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The recipe
For this dish, you can read the following instructions
In a small cup, mix oil and lemon juice, add fresh mint and a pinch of black pepper.
Cut the carpaccio into very thin slices, place them on a plate and douse them with lemon oil. Wrap the plate in cling film and let it rest in the fridge for a few hours.
After the time has passed, melt some butter in a pan and toast the panettone slices for a few minutes.
Spread the broad bean cream on two panettone slices, add the carpaccio slices and cover them with the remaining two panettone slices. Serve them with some fresh mint leaves and grated lemon peel.
  • Ingredients
  • 2 servings
  • 4 panettone slices
  • 2 tablespoons broad bean cream
  • 2 knobs of butter
  • 120 g of carpaccio
  • lemon juice + grated lemon peel to garnish
  • 100 ml of extra virgin olive oil
  • Salt and black pepper as required
  • fresh mint leaves