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Croque Monsieur Eric Ripert Style - Recipe

A Croque Monsieur That Calls for Brioche

from The French Women Don't Get Fat Cookbook

Brioche for chef Eric Ripert's Croque Monsieur recipe

Serves 4


4 slices brioche, crusts removed
2 ounces Jarlsberg, cut into 6 slices
1-ounce domestic caviar
2 slices smoked salmon
2 tablespoons unsalted butter


  • Place 2 brioche slices on a work surface and top each with 3 slices of cheese in a single layer. Spread ½-ounce caviar on top of the cheese and cover with a slice of salmon, trimmed to fit the size of the brioche. Top each with a second slice of brioche.
  • Melt 1-tablespoon butter in a nonstick skillet over medium heat and place the sandwiches in the pan. Cook, pressing down lightly with a spatula, until golden brown, about 3 minutes. Add the remaining tablespoon of butter to the pan and flip the sandwiches, cooking until golden and the cheese has melted, about 2 minutes.
  • Transfer the sandwiches to a cutting board, slice diagonally, and serve immediately.

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