Croque Monsieur
French toasted sandwich with cooked ham, Gruyère and a touch of Dijon mustard, topped with béchamel and cheese and grilled until golden.
- 25 min
- 507 kcal / serving
- medium
- Protein
- 26.4 g
- Fat
- 29.5 g
- Carbs
- 33.1 g
Contains: gluten, milk, mustard, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 slices white sandwich bread
- 1 tsp Dijon mustard
- 80 g cooked ham (4 slices)
- 80 g Gruyère cheese, grated
- 15 g butter (for the béchamel)
- 15 g plain flour
- 150 ml milk (3.5% fat)
- 1 pinch nutmeg
- 10 g butter (for brushing)
- Salt
- Pepper
Method
- For the béchamel, melt 15 g butter in a small saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer, stirring, for 3–4 minutes until thick. Season with salt, pepper and nutmeg and stir in a third of the cheese. Emmental also works instead of Gruyère.
- Preheat the oven grill to 220 °C and line a baking tray with baking paper.
- Spread two slices of bread thinly with mustard, top each with 2 slices of ham and a third of the cheese and cover with the remaining slices. Brush the outsides of the sandwiches thinly with the remaining butter.
- Toast the sandwiches in a frying pan over medium heat for 2 minutes per side until golden brown.
- Place them on the tray, spread the béchamel over the tops and sprinkle with the remaining cheese. Grill for 6–8 minutes until golden and bubbling.
- Let cool briefly, cut in half diagonally and serve warm. Dijon mustard usually contains sulphite as a preservative.
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