Croque monsieur
A classic French sandwich featuring cooked ham and cheese, panfried in butter and topped with a creamy béchamel sauce.
Mornay sauce (4 Portions)
50g Butter
40g Plain flour
400ml Milk
Nutmeg
150g Gruyere (grated)
Salt & pepper
Melt the butter, add the flour, and cook for a few minutes. Add the milk and bring to the boil while whisking. Simmer for 2 minutes.
Grate in some nutmeg, your cheese and seasoning. Mix well and put to one side. Cover with cling film if you’re not using it immediately.
Croque monsieur (1)
1 White loaf
50g Butter
100g Gruyere (grated)
Good quality sliced ham
20g Dijon mustard
100g Mornay (from above)
Start the croque with grated gruyere cheese, top with sliced ham and then more grated gruyere.
Fry your croque in butter until browned on both sides. Place in the oven at 160C for 4 minutes. Place the croque on a tray.
Cover the top of the croque with more bechamel and grated cheese, place it in the oven at 200C for 4 more minutes, make sure the top is nicely coloured.
Serve, watch out, its gunna be HOT!
