Natalie Barr's Traybake Croque Monsieur/Madame
Ingredients
BÉCHAMEL SAUCE
- 40 grams butter
- ¼ cup plain flour
- 1 cup full-cream milk
- ½ cup cream
- ½ cup grated parmesan
- 2 teaspoons Dijon mustard
- ¼ teaspoon freshly grated nutmeg
- sea salt and ground pepper
- 1 bay leaf
TO ASSEMBLE
- 8 large slices sourdough
- 3 tablespoons butter
- 12 thick slices Christmas ham off the bone
- 3 tablespoons Dijon mustard
- 8 slices Swiss cheese
- 1 cup grated gruyère cheese
- fried eggs, optional
Instructions
- 1
EQUIPMENT - 1 large oven dish lined with baking paper.
- 2
BÉCHAMEL - 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, then the cream, stirring continuously until well incorporated. Whisk it while cooking until the sauce is thickened and smooth — it should end up being thick and silky.
- 3
BÉCHAMEL - Add the parmesan, mustard and nutmeg and stir to combine. Season to taste with salt and pepper, pop in the bay leaf, then refrigerate to cool.
- 4
BÉCHAMEL - Preheat the oven to 180°C fan bake.
- 5
TO ASSEMBLE - Butter one side of each piece of bread. Lay 4 pieces butter side down on a piece of baking paper. Spread each piece with 3 tablespoons of béchamel sauce then 3 pieces of ham, spread with mustard, then add 2 slices of Swiss cheese. Top with the remaining bread, butter side up. Spread with 3 more tablespoons of béchamel sauce each. Sprinkle with gruyère cheese and pop in the oven until golden and bubbling, about 15–20 minutes.
- 6
TO ASSEMBLE - To go from a Croque Monsieur to a Croque Madame, top each toasted sandwich with a fried egg.
