Gluten Free Croque Monsieur

Brisket Spice Rub

• 2 tsp Paprika
• 1 tsp Smoked Paprika, onion powder, mustard powder, salt and pepper
• 1 Tbsp Sugar

Brisket Cooking Sauce

• ¼ cup apple cider vinegar
• ⅓ cup tomato sauce
• 3 tsp sugar
• 1 tsp each pepper, onion powder, mustard powder
• ½ Tbsp Worcestershire sauce
• ¼ cup water

Cream Cheese Mix

• 250g (1 cup) Meadow Fresh spreadable cream cheese
• 1 tsp Chelsea caster sugar
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cayenne or paprika (optional)
• 2 tsp sriracha or hot sauce (adjust to taste)
• 1 Tbsp fresh, chopped (or 1 tsp dried parsley)
• 5g (1/4 cup) rocket, finely chopped
• ⅓ cup spring onions, thinly sliced (white & green parts, - 3 sprigs)
• 1 clove garlic, finely chopped/crushed

Garlic Butter Custard

• 115g butter or Olivani spread (divided)
• 1 Tbsp mayonnaise
• ½ tsp salt
• ½ tsp pepper
• ½ Tbsp maple syrup (optional)
• 1 Tbsp fresh parsley, chopped (or a tsp dried parsley)
• 10g (½ cup) rocket, finely chopped
• 1½ Tbsp (22ml) Meadow Fresh milk
• 1 egg whisked
• 6 cloves garlic (13g), finely chopped

Preparation

To Assemble (4 sandwiches)

• 8 slices Vogel's Gluten Free white bread
• 180g cooked and shredded brisket (see note below)
• 6 Tbsp (60g/just under ½ cup) kimchi, store-bought

Topping & Filling

• 6 Tbsp (16g /just under ½ cup) parmesan, finely grated
• 4 Tbsp (8g/¼ cup) chives, finely chopped
• 20g (1cup) rocket

METHOD

• Mix the brisket spice rub ingredients together, then rub 4 Tbsp of the mix onto a 500g brisket.  Cover and refrigerate for 30min to 24hrs.
• Mix all brisket cooking sauce ingredients together in a slow cooker.
• Add rubbed brisket and cook on low for 8 hrs (or high for 4 hrs). Shred brisket after cooking.
• Preheat oven:  Heat to 200ºC.  Line a baking tray with baking paper.  
• Prepare cream cheese mix: In a large bowl, combine all cream cheese mix ingredients.  Set aside.
• Prepare garlic butter custard:
  • Melt 75g butter.  Transfer to a bowl, add mayonnaise, salt, pepper, maple syrup, chopped parsley, rocket, milk, and whisked egg. Whisk until combined.
  • In a small saucepan, melt remaining 40g butter over medium-high heat.  Once bubbling, add garlic and cook for 1 minute.  Remove from heat. let set for 1 minute, then add to the bowl.  Mix well.
• Dip bread:  Dip each slice of gluten free bread into the garlic custard and place on the lined tray.  Stir custard between dips to redistribute garlic and herbs.
• Assemble each toastie in the following order:
  • Spread 3 Tbsp (55g) cream cheese mix onto four pieces of the dipped bread (avoid edges)
  • Layer each with 30-40g shredded brisket
  • Add 1½ Tbsp kimchi on top of the brisket
  • Top with a slice of dipped bread
• To finish, sprinkle each toastie with parmesan and chives
• Bake in oven for 15 minutes, or until edges are golden and crisp.
• Let them rest for 5 minutes, then open the toastie, add a handful of rocket, close, slice and serve.