Croque monsieur

Classic French toasted sandwich with béchamel sauce, Gruyère cheese and ham. A staple of Parisian bistros.

• 8 slices white sandwich bread
• 200 g cooked ham, sliced
• 150 g Gruyère cheese, grated
• 30 g butter
• 30 g plain flour
• 300 ml whole milk
• Salt, pepper, nutmeg
• Dijon mustard

Method

1. 1
   Make béchamel: melt butter, whisk in flour, gradually add milk. Stir until thick. Season with salt, pepper and nutmeg.
2. 2
   Spread Dijon mustard on the inside of each slice.
3. 3
   Layer ham and half the cheese between two slices.
4. 4
   Spread béchamel on top of each sandwich.
5. 5
   Sprinkle with the remaining cheese.
6. 6
   Bake at 200°C for 10–12 minutes until golden and bubbling.