Croque monsieur with its oozing cheese and ham between toasted chunky bread satisfied those who had had an extra big night out. The key to a good croque monsieur is quality ingredients — ham from the bone with gruyere or emmental cheese.
Ingredients
| 1 Tbsp | Butter |
| 1 Tbsp | Flour |
| 1 cup | Milk |
| 150 g | Gruyere cheese, grated (Main) |
| 1 pinch | Nutmeg |
| 8 slices | White bread, thick and chunky (Main) |
| 2 tsp | Dijon mustard |
| 4 slices | Ham, off the bone (Main) |
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Directions
- Melt butter in a small pot. Add flour, stir and cook for 2 or 3 minutes. Slowly add milk, stirring until the sauce has thickened. Add ½ cup gruyere, season with nutmeg, salt and pepper. Set aside.
- Spread four pieces of bread with mustard, top with a slice of ham and grated cheese. Place the remaining bread on top. Melt butter in a frying pan and brown sandwiches on both sides. Place on a baking tray.
- Preheat a grill to hot. Cover the top of the sandwiches with cheese sauce and a sprinkling of extra gruyere. Place them under the grill until golden and bubbling. Eat while hot.
