Croques Aveyronnais

Ingredients

Directions

1. 1

   1 Butter one side of each slice of bread. Mix 100 g of walnuts. In a saucepan, melt the Roquefort with the crème fraîche. Add the Maïzena and thicken while stirring.

2. 2

   2 Spread this cream on half of the bread slices (non-buttered side). Sprinkle with the mixed nuts. Add a few rocket leaves and the ham folded in half. Close the croques, buttered side up.

3. 3

   3 Preheat the crockery machine or your oven to 200 °C (th 6/7). Bake the croques until the top is golden brown. Cut them into 4 triangles and serve immediately with a lamb's lettuce salad and the rest of the crushed walnuts.