Salmon Croque Monsieur
Ingredients
- 1 Tub Regal King Salmon Dip, Classic
- 8 slices brioche bread
- butter
- 1/2 cup panko crumbs
- 2 Tbsp capers, roughly chopped
- 100g Regal Cold Smoked Salmon
- pickles, sliced
- 8 slices swiss cheese
Method
- Preheat the oven to 180°C.
- Butter one side of each slice of bread. Put four slices to one side, and place the other four slices butter side down on a clean surface or chopping board.
- Place the dip in a small mixing bowl. Add the panko breadcrumbs and chopped capers, and mix until combined.
- Evenly portion and spread the dip mix across the four pieces of bread. Top each with a couple of cold smoked salmon slices, pickles, and two slices of swiss cheese. Top with the four remaining pieces of brioche, butter side up.
- Place a skillet on medium low heat. Once it begins to warm up, add two of the salmon croque monsieur and cook for approximately two minutes on either side until golden. Place on a baking tray and repeat with the last two.
- Place the croque monsieur in the oven for 6-8 minutes until heated through and the cheese has melted.
- Remove and leave to cool slightly, then slice with a serated bread knife in halves or quarters, leaving crusts on or off. Serve now!
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