Croque Monsieur

This is my go-to order whenever I see it on the menu, it’s so easy, super delicious and a perfect one to construct with leftovers. Turn it into a bigger dish by popping an egg on top and turning it into a croque madame, oui!

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Ingredients

mild cheddar cheese 400 g (grated)
butter 40 g
plain flour 40 g
milk 400 ml
Dijon mustard 4 tsp
white bread 8
sliced ham 8
mixed leaf salad to serve

Method

Prep the ingredients & cook the bechamel sauce

Preheat the oven to 200°C/180°C fan.
Grate the cheddar.
Melt the butter in a saucepan over medium heat. Mix the flour into the melted butter and cook for 1-2 minutes. Gradually pour in the milk, stirring continuously to prevent lumps forming.
Add ½ of the cheddar, ½ of the mustard and season to taste with salt and pepper.

Assemble the sandwich & cook in the oven

Make the sandwiches using 2 slices of bread and 2 slices of ham per serving.
Spread a thin layer of mustard on one slice of bread, then spread over some of the bechamel sauce, top with 2 slices of ham per serving and some grated cheddar. Pop another slice of bread on top and cover with some bechamel sauce.
Repeat until you have all the sandwiches made.
Put the sandwiches onto a baking tray and place in the oven for 10 minutes until the bechamel sauce is bubbling.

Plate up

Cut the croque monsieurs in half and serve with the mixed salad leaves.

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