Croque Monsieur
Ingredients
Bechamel Sauce
- 2 tablespoons butter
- 2 tablespoons plain flour
- 1½ cups whole milk
- 1¼ cups grated parmesan
- pinch freshly grated nutmeg
- 2 teaspoons Dijon mustard
- sea salt and ground pepper
To assemble
- 4 large slices sourdough or ciabatta
- 3 tablespoons butter
- 6 slices good-quality ham off the bone
- 1 cup caramelised onions (optional)
- ½ cup grated gruyère cheese
Instructions
- 1
Sauce - Heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a wooden spoon. Add the milk in three lots, stirring continuously, until well incorporated. Whisk it while cooking until the sauce is thickened and smooth – it should end up being thick and silky.
- 2
Sauce - Add the parmesan, nutmeg and mustard and stir to combine. Season to taste with salt and pepper then refrigerate to cool.
- 3
Preheat the oven to 200°C and put an oven tray in to heat.
- 4
To assemble - Butter one side of each piece of bread. Lay 2 pieces butter-side down on a piece of baking paper. Spread each piece with 3 tablespoons of béchamel sauce and 3 pieces of ham. Top with the onion (if using) and remaining bread, butter side up. Spread with 3 more tablespoons of sauce each. Sprinkle with gruyère cheese and pop in the oven until golden and bubbling, for about 15 minutes.
- 5
Serve with extra Dijon mustard if desired.
