Toasties & Wraps
Croque Monsieur
Croque Monsieur
2
Croque Monsieur is a classic French dish and is made using gruyere, smoked ham and béchamel sauce. Perfect for a delicious lunch or brunch option.
Ingredients
- 4 slices white crusty bread
- 1 tsp. Dijon mustard
- 100g grated gruyere
- 4 slices smoked ham
For the Béchamel Sauce:
- 15g butter
- 15g flour
- 200ml milk
- Salt and pepper
Preparation
- Make the béchamel sauce by melting the butter in a medium saucepan over a medium heat. Whisk in the flour and cook for several minutes, whisking constantly. Gradually add the milk, whisking well, whilst bringing to a boil. Turn down to a simmer and cook until the mixture is thickened and smooth. Season to taste with salt and pepper.
- To toast the bread, evenly space the four slices of bread on the oven rack and place into rack position 2.
- Set the function to toast and the temperature dial to the desired temperature. Turn the toast dial to the desired shade setting and cook until the toast has coloured evenly.
- Place the toast evenly on the baking tray, with two tops and two bottoms. Spread each piece with a thin layer of Dijon mustard.
- Spread each of the four pieces with a layer of béchamel sauce, going right to the edges.
- Top the two bases with several slices of ham and a handful of grated gruyere.
- Place the two tops of bread on top, with the béchamel side facing up, to form two sandwiches. Sprinkle with the remaining gruyere.
- Place the baking tray in rack position 2. Set to paninis & toasties, at 220˚C, for 15 minutes. Check after 10 minutes. It should be golden on top with the cheese oozing and melting.