Croque monsieur
A ham and Gruyère sandwich fried in butter, then spread with nutmeg béchamel and more cheese and grilled until bubbling and browned.
Method
- 1
Melt 25 g of the butter in a small saucepan over medium heat, stir in the flour and cook for a minute without letting it colour.
- 2
Whisk in the milk a little at a time and keep whisking until the sauce boils and turns thick and smooth.
- 3
Take it off the heat, season with salt, pepper and the nutmeg, and stir in a third of the Gruyère.
- 4
Spread 4 slices of bread with the mustard, lay a slice of ham on each and scatter over a little of the cheese.
- 5
Top with the remaining bread and press down gently.
- 6
Melt the rest of the butter in a large frying pan over medium heat and fry the sandwiches until golden on both sides.
- 7
Heat the grill to high and set the sandwiches on a baking tray.
- 8
Spread the béchamel thickly over the top of each sandwich, right to the edges, then cover with the remaining cheese.
- 9
Grill until the top is bubbling and browned in patches.
- 10
Serve straight away, with a sharp green salad if you like.
Notes
- Top each one with a fried egg and it becomes a croque madame.
- Firm, day-old bread slices neatly and holds the sauce without going soggy.
- The béchamel can be made a day ahead. Warm it gently, whisking, before spreading.
Equipment
Small saucepan, Whisk, Large frying pan, Baking tray, Grater