Croque monsieur with Le Gruyère AOP

PT20M

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Ingredients

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Imperial

Croque monsieuer

  • 8 slices of white bread
  • 200g of Gruyère, ideally Le Gruyère AOP Reserve, sliced
  • 4 slices of ham

Béchamel sauce

Dijon mayonnaise

1
Begin by making a thick béchamel sauce. Melt the butter in a saucepan and stir in the flour. Cook and stir for a minute or so to cook out the floury taste, then stir in the milk bit by bit, ensuring any lumps are whisked out before adding more milk
2
Once all the milk has been added and you have a smooth, thick sauce, stir in the Dijon mustard then taste and add nutmeg and salt until you're happy with the flavour. Remove from the heat and set aside
3
Make the Dijon mayonnaise by stirring the mustard and mayonnaise together. Set aside
4
Now it is time to assemble the sandwiches. Begin with a layer of Dijon mayonnaise, followed by a slice of ham and then slices of Gruyère cheese. Close the sandwich and spread the top of the lid with some béchamel sauce
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5
Place the sandwiches on a tray and under the grill for a few minutes until the béchamel has started to colour and the cheese is nice and melted
6
Serve immediately with an extra dab of Dijon mayonnaise on the side
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