Cheese toastie recipe you'll 'definitely want to make' ditches ham for another ingredient
A food creator shared a tasty twist on a classic cheese toastie that's "absolutely delicious".
Cheese toasties are a quick and convenient meal that can tackle any hunger pangs. If you fancy elevating it and making the toastie a touch more sophisticated, you might even consider a traditional French croque monsieur.
However, one food content creator believes he's discovered an even superior protein to replace the ham, combining the French classic with flavours typically found in a traditional bagel. TikTok creator Ben Rebuck has been reimagining beloved dishes with Jewish-inspired twists. In an April video, he completely reinvented the traditional croque monsieur, swapping ham for a seafood staple.
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Ben wrote in the video's caption: "This is what happens when a bagel order meets a French café and zero flying f's are given. But all jokes aside, this slaps so hard."
Rather than preparing a traditional croque monsieur, Ben replaces ham with a bagel essential: smoked salmon. Plus, some zesty schmear, reports The Mirror.
In the video, Ben said: "Well, this is a croque lox. And you'll definitely want to make this one."
He maintains that salmon serves as a superior substitute for the smoky ham typically featured in a croque monsieur. To amplify the flavour profile, Ben prepared a New York-style cream cheese spread for the salmon to rest upon.
@benrebuck ???????????? Croque Lox ???????????? This is what happens when a bagel order meets a French café and zero flying f?s are given. But all jokes aside this slaps so hard Ingredients Sandwich * 4 thick slices challah * 150?200g smoked salmon (lox) * Butter (for frying) Schmear Mix * 150g cream cheese * ½ small red onion, finely diced * 1 tbsp fresh dill, chopped * 1 tbsp fresh chives, chopped * Zest of ½ lemon * 1 tsp lemon juice * Black pepper Hollandaise bechemel * 25g butter * 25g plain flour * 250ml milk * 1 egg yolk * Juice of ½ lemon * 1 tsp Dijon mustard * Salt & black pepper Method Mix the cream cheese with red onion, dill, chives, lemon zest, lemon juice and black pepper. Set aside.Melt butter in a pan, add flour and cook out for 1?2 minutes.Slowly whisk in the milk until smooth and slightly loose.Take off the heat, then whisk in the egg yolk, lemon juice, Dijon mustard, salt and pepper.Keep warm Build the sandwichSpread the schmear generously onto the challah.Top with smoked salmon and close the sandwich.Butter the outside of the bread and fry on medium heat until golden and crisp on both sides.Spoon over the warm schmollandaise and let it drip slightly. Grate cheese of choice and finish under the grillOptional: extra dill, squeeze of lemon, black pepper. #jewish #jewishfood #croquemonsieur #frenchfood #salmon ?? French music style, accordion, waltz - arachang
It essentially merges a classic French dish with the taste profile of a bagel. To provide a molten tang, Ben coats the sandwich with a Hollandaise-béchamel sauce combination.
He continued: "To say this works is an understatement. It was sweet, salty, creamy, fatty. It truly had everything."
Ben's video has already been viewed over 55,700 times, receiving 4,246 likes and 65 comments. Lexi commented: "Smoked salmon is absolutely the right replacement for ham."
Another wrote, "Absolutely tremendous, can I take two," while Rosa agreed, "This looks absolutely delicious." Teddy wrote: "Bro that bread is next level."
So if you're keen to put a fresh spin on your next lunchtime cheese toastie, here's how to recreate Ben's recipe in your own kitchen.
Croque Lox
Ingredients
- Four thick slices challah
- 150–200g smoked salmon (lox)
- Butter, for frying
For the schmear mix
- 150g cream cheese
- ½ small red onion, finely diced
- One tbsp fresh dill, chopped
- One tbsp fresh chives, chopped
- Zest of ½ lemon
- One tsp lemon juice
- Black pepper
For the Hollandaise bechamel
- 25g butter
- 25g plain flour
- 250ml milk
- One egg yolk
- Juice of ½ lemon
- One tsp Dijon mustard
- Salt & black pepper
Method
Combine the cream cheese with red onion, dill, chives, lemon zest, lemon juice and black pepper. Set aside.
Melt butter in a pan, add flour and cook out for one to two minutes. Gradually whisk in the milk until smooth and slightly loose.
Remove from the heat, then whisk in the egg yolk, lemon juice, Dijon mustard, salt and pepper. Keep warm.
Build the sandwich. Spread the schmear generously onto the challah. Layer with smoked salmon and close the sandwich.
Butter the outside of the bread and fry on a medium heat until golden and crisp on both sides. Spoon over the warm schmollandaise and allow it to drip slightly.
Grate cheese of choice and finish under the grill. Optional: extra dill, squeeze of lemon, black pepper. Serve and enjoy.
