Mike van de Elzen: Croque monsieur
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Croque monsieur
Cook time: 10 minutes
Prep time: 30 minutes
Serves: 4
8 slices of thick white bread or sour dough
1 ltr bechamel sauce
8 slices gruyere cheese
4 slices of smoked ham
2 tbsp Dijon mustard
butter for spreading on bread
Bechamel sauce
4 tbsp butter
4 tbsp flour
500 ml milk
Pinch of nutmeg
Salt
Preheat a oven to 200*c
Start by making a bechamel sauce. In a medium sized saucepan melt the butter, adding in the flour, cook over a medium heat for a couple of minutes - then turn off and allow to cool.
Slowly add in the milk a little bit at a time, whisking after each addition. Once all the milk has been added, cook out for a further couple of minutes. Add the nutmeg and salt and allow to cool.
To make up your croque monsieur:
Take one piece of bread and spread over a good layer of bechamel sauce, then a little Dijon. Slice of ham and cheese, then another layer of bread. Bechamel another slice of cheese.
Sprinkle with salt and then place into the oven for 10 minutes.
The end result should be bubbling cheese with a gooey center.
The best toasted sandwich in the world.
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