How would you present a croque monsieur sandwich for a buffet style service? It would be for about 30 people, no oven salamander on site but heat lamps and possibly blow torches could be available.
I want to avoid getting the bread getting soggy by pre-saucing as much as possible. I was thinking have the sandwiches built and under the heat lamp, bain marie of bechamel, sprinkle gruyere on top, then torch and serve... thoughts?
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