Croque Monsieur

makes 6 sandwiches

Ingredients:

12 slices of white sandwich bread with good structure

Béchamel  sauce – see below

2 packs of Golfera ham, cut slices in half across the middle

150g Emmental De Savoie/Gruyere/Comté or blend there of, grated

for the Béchamel :

500ml whole milk

2 cloves of garlic

Dash of nutmeg

50g butter

50g plain flour

Salt and pepper to taste

Method:

To make your béchamel :

Add milk, garlic cloves and light grating of nutmeg to saucepan.  Bring to a boil and remove from heat, set aside. Remove garlic from milk once it cools for 10 minutes at room temperature.

In a separate saucepan, over medium-low heat, melt the butter.

Once melted, whisk in flour gradually and continue stirring as it bubbles and cooks, approx. 2 min. You are looking for a nutty/biscuity smell and very light browning colour change. This is called a roux.

Gradually add your milk (still warm) to your roux stirring constantly to fully incorporate.

Over medium low heat, cook for another 5 min or until the sauce reaches the desired consistency. Season with salt and pepper.

To assemble your sandwiches:

Preheat your oven to 180°C

Lay out half your slices of bread on the work top. You’re going to make layers on each slice of bread assembly line style.

Layer each slice in this order: bread slice – bechamel sauce – 2 slices ham – bechamel sauce – bread – 2 slices ham – bechamel sauce – sprinkle of grated cheese.

Bechamel sauce should be generously spread across each slice of bread and ham evenly distributed.

Once layered up, place on a sheet tray and bake in the oven for 15 minutes or until bubble and cheese is melted.

This is a ‘fork & knife’ kind of sandwich, serve accordingly! 😊