A croque monsieur sliced into two portions

The perfect croque monsieur

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Prep: 20 mins Cook: 30 mins

More effort

Serves 2

Master the croque monsieur with soft sourdough, Gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic

Nutrition and extra info

Nutrition: Per serving

  • kcal876
  • fat62g
  • saturates31g
  • carbs46g
  • sugars6g
  • fibre2g
  • protein31g
  • salt3.7g
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Ingredients

    For the sandwich

    • 4 slices from a white sourdough or crusty white
    • 20g butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tsp Dijon mustard
    • 100g grated Gruyère
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • 4 thin slices of great smoked ham

    For the béchamel sauce

    • 125ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 125ml cream
      Cream

      Cream

      cree-m

      Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

    • 1 garlic clove, crushed
    • 2 bay leaves
    • 1 small onion, chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 20g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 20g plain flour
    • 1 heaped tsp Dijon mustard
    • fresh nutmeg, grated
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    For the mustard mayo

    • 1 tsp Dijon mustard
    • 1 tbsp mayonnaise

    Method

    1. First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
       

    2. Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.

    3. Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.

    4. Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more Gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

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