Amanda Laird: Croque monsieur

Croque monsieur. Photo / Babiche Martens

Serves 1

Bechamel sauce

½ an onion
4 cloves
¼ cup milk
1 bay leaf
1 Tbs butter
1 Tbs plain flour
Salt and freshly ground black pepper
Nutmeg

4 slices crusty bread
Butter
Dijon mustard
4 slices of gruyere or maasdam cheese
4 slices free range ham


1 To make the bechamel; stud the onion with the cloves then put into a saucepan with the milk and the bay leaf and heat.

2 In a separate saucepan, melt the butter then stir in the flour and cook until frothy.

3 Remove the onion and bay leaf from the milk, discard. Gradually add the milk to the butter and flour while stirring constantly over a medium heat until the sauce boils and thickens. Season with salt, pepper and grated nutmeg.

4 Butter each slice of bread. Spread with mustard and a generous amount of bechamel. Top with the cheese and ham.

5 Heat a heavy-based frying pan and toast the sandwiches for 3-4 minutes on each side. Press down with a spatula during cooking to ensure the cheese has melted.