yeah, I’ll grant you it’s a tough one to figure out in English, the closest cultural thing would be a hot pocket with pork scrapings and any fluid chees you may choose

I’m pretty sure no-one outside of France would find that recipe appealing, a lot of French tend to be picky about the Andouillette too, but, well, you never know.

for 4 croque monsieur  or 4 hot pockets:

• 8 slices of the coarsest bread you can find 10×10 (homemade if you can, try at least to get whole flour bread)
• 1 andouillette AAAAA (5 As is a quality label)
• 1 Mont d’or (small size)
• a dash of mustard
• a little vegetable oil to avoid sticking

slice your andouillette and fry it gently for ten minutes, should melt most of the fat, but do not attempt to grill or brown.

spread a 2 to 3 mm layer of cheese on the bread and add 4 slices of andouillette paer pocket, add a dash of mustard with the tip of a knife

close with a second slice of bread, oil your preheated croque-monsieur or hot pocket shapes and place prefilled breads, close.

cook for 5 minutes

Serve hot.