Croque Monsieur

Method

1. 01

   Make a pale roux

   Melt 20 g butter in a small pan over medium-low heat. Stir in flour and cook 1 minute until smooth and pale, scraping the corners so no flour burns.

   

2. 02

   Whisk in the milk

   Whisk in milk gradually, then simmer gently for 3–4 minutes until thick enough to spread. Stir in salt, pepper and nutmeg and cool 5 minutes; the sauce should hold on a spoon.

   

3. 03

   Build two sandwiches

   Butter the outside faces of the bread with the remaining 10 g butter. Spread mustard and half the béchamel inside, then add ham and half the cheese. Close to make two even sandwiches.

   

4. 04

   Toast in a skillet

   Heat an ovenproof skillet over medium-low heat. Cook sandwiches 3–4 minutes per side until crisp and golden, pressing only lightly with a broad spatula. Heat the oven to 190°C meanwhile.

   

5. 05

   Coat the tops

   Spread the remaining béchamel over the tops to the edges. Divide the remaining cheese evenly over the sauce, keeping it mostly on the bread so it does not scorch in the pan.

   

6. 06

   Heat the filling through

   Bake at 190°C for 8–10 minutes until the cheese melts and the filling reaches 74°C. Check through the side of the sandwich so the top coating stays intact.

   

7. 07

   Gratinate and serve

   Switch to a 230°C top grill for 1–2 minutes, watching continuously until brown spots appear. Rest 2 minutes, then lift with a wide spatula and serve while the edges are crisp.