Croque Monsieur

Name: Croque Monsieur
Ingredients: 20 medium-thick slices of pain de mie or milk bread (this can be day-old bread); 20 medium-thick slices of pain de mie or milk bread (this can be day-old bread); 20 medium-thick slices of cooked ham, from your local butcher or deli-counter; 20 medium-thick slices of pain de mie or milk bread (this can be day-old bread); 300 g (10½ oz ) each Emmental and Gruyè re, grated and mixed; 125 g (4½ oz ) unsalted butter; 125 g (4½ oz ) unbleached plain flour; 500 ml (18 fl oz ) full-fat milk, plus extra just in case; 1 tbsp wholegrain mustard; Few gratings of fresh nutmeg; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper

Preparation info

Makes
10

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

I never usually advocate freezing, but you can do this successfully with this recipe, and therefore make a few at a time and then they’re ready whenever the urge takes you.

Ingredients

20 medium-thick slices of pain de mie or milk bread (this can be day-old bread)
20 medium-thick slices of cooked ham, from your local butcher or deli-counter

Sandwich

Method

To make the béchamel, melt the butter in a heavy-based saucepan over a medium heat until foaming. Sift in the flour and cook the roux mixture over a medium-low heat, stirring constantly, for 3–4 minutes to remove the raw taste of the flour and until it turns a very pale biscuit colour and smells toasty; this is important.
Meanwhile, warm the milk in a pan. Pour