Ingredients
- 1T butter
- 1 ½ T plain flour
- 1 cup milk
- freshly grated nutmeg and cracked black pepper
- ½ C cheese curd
- ½ C grated Havarti or similar
- 4 slices of good quality bread
- 4 generous slices of ham
- 2 tsp mustard, ideally Dijon
Croque monsieur
Method
- In a small pot over a low heat, melt the butter, add the flour and stir with a wooden spoon until somewhat dry
- Slowly pour the hot milk whisking constantly, until the sauce is thickened
- Add the salt, pepper, nutmeg, cheese, and set aside
- Toast your bread and prepare your ham
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with any remaining cheese
- Close the sandwich
- Coat the tops with the cheese sauce, dust with a grating of nutmeg and pepper and bake the sandwiches for 5 minutes
- Switch oven to grill for a further few minutes, or until the topping is bubbly and lightly browned
- Serve
Comments
This is the second ‘classic’ sandwich I have featured, the first being the Reuben. The Croque Monsieur is an elevated toasted cheese sandwich, made decadent by the inclusion of a velvety béchamel sauce. Perfect for a weekend brunch as a change from eggs it’s also ideal as a light supper with a few sharp greens to the side.
