Croque Monsieur Bechamel Sauce

20g Butter (can be dairy free)

20g Plain flour

300 ml Milk (can be dairy free)

Salt & pepper

Nutmeg

Dijon Mustard

100g Gruyere cheese, grated (can be vegan)

4 sliced of Ham

Sliced of bread of choice

METHOD

1. Pour the milk into a small saucepan. Gently bring to a simmer over a low heat.

2. Meanwhile, melt the butter in another small saucepan, then add the flour and a pinch of salt and pepper. Cook out the flour, but don't let it brown. This is called a ‘roux.’

3. Gradually whisk one third of the hot milk into the roux and stir quickly to combine. Once incorporated add a second amount, beating in between, then add the remaining milk and cook for 5 minutes over a low heat, stirring continuously. Remove from the heat, add the mustard (to your taste) and cheese and stir until the cheese has melted.

4. Transfer the sauce to a bowl. Cut a sheet of parchment paper into a circle so that it rests on the surface of the béchamel and set aside (this will prevent the sauce from forming a skin while you assemble your croque monsieur).

5. Lightly toast one side of all the sliced bread under the grill. For each sandwich, add a generous layer of béchamel to an untoasted side of bread, then top with a layer of ham.

6. Follow by adding more béchamel, some grated Gruyère and a thin layer of mustard, if using. Then top with the other slice of bread, toasted side up.

7. Heat a frying pan over a medium heat. When hot, add the butter then carefully add one sandwich and fry for 3–5 minutes. Gently turn the sandwich over and brown the other side for another 3–5 minutes. Continue until both sides are golden-brown and the cheese has melted. Repeat with the remaining sandwiches. Enjoy.

   TIP

   Alternatively you can assemble the sandwiches and place in the fridge until required. Place on a baking tray lined with foil or a silicon mat and place in the oven to finish.