Croque Monsieur
Breakfast Of Champions!
OR Lunch...
OR Dinner for that matter.
You will need... (for 6 people)
1. To make the béchamel: Bring the milk to the boil in the microwave. Meanwhile, melt the butter in a heavy-based saucepan on the stove on a medium heat. Turn the heat to low and add the flour. Cook for 1 minute.
2. Use a whisk to mix well while you gradually add the milk. Once the milk is added, season with salt and pepper, and use a wooden spoon to continuously mix while cooking over a low heat until the sauce thickens.
3. Remove from the heat, pass through a sieve into a clean bowl, mix through half the cheese and the mustard then cover with gladwrap to stop a skin from forming.
4. To assemble: Lay out the bread on the cutting board and carefully remove the crusts. Gently spread the béchamel evenly over each piece of bread. Place one ham slice on half of the bread slices.
5. Sandwich the ham with the other slice of bread, with the béchamel-buttered side facing up.
6. Sprinkle the sandwiches with remaining cheese. Place on a baking sheet lined with greaseproof paper and bake in a hot oven at 200°C until cheese is golden brown.
7. Remove from the oven and allow to cool before cutting sandwiches into quarters to serve on a platter.
OR Lunch...
OR Dinner for that matter.
You will need... (for 6 people)
12 slices
thick-cut white bread
For the Bechamel;
60gr (3 Tbs)
butter
30gr (1/3 cup)
flour
1 Lt milk
1 Tbs seeded
mustard
salt and pepper
250gr Gruyer
cheese, grated
6 thick slices freshly shaved ham
1. To make the béchamel: Bring the milk to the boil in the microwave. Meanwhile, melt the butter in a heavy-based saucepan on the stove on a medium heat. Turn the heat to low and add the flour. Cook for 1 minute.
2. Use a whisk to mix well while you gradually add the milk. Once the milk is added, season with salt and pepper, and use a wooden spoon to continuously mix while cooking over a low heat until the sauce thickens.
3. Remove from the heat, pass through a sieve into a clean bowl, mix through half the cheese and the mustard then cover with gladwrap to stop a skin from forming.
4. To assemble: Lay out the bread on the cutting board and carefully remove the crusts. Gently spread the béchamel evenly over each piece of bread. Place one ham slice on half of the bread slices.
5. Sandwich the ham with the other slice of bread, with the béchamel-buttered side facing up.
6. Sprinkle the sandwiches with remaining cheese. Place on a baking sheet lined with greaseproof paper and bake in a hot oven at 200°C until cheese is golden brown.
7. Remove from the oven and allow to cool before cutting sandwiches into quarters to serve on a platter.
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