Croque Monsieur

SERVES 6-8 as breakfast or lunch


  • step 1 – béchamel sauce
    • 4 tbsp butter
    • 4 tbsp flour (self rasing or cake)
    • 2 cups milk
    • ½ t salt
    • ½ tsp fine nutmeg (taste!)
    • 2t grated parmesan

  • step 2:
    • 16 slices white bread
    • 4 tsp dijon mustard
    • 8 slices ham
    • 8 slices mozzarella

  • step 3:
    • béchamel sauce
      (made in step 1)
    • 1 ½ cups grated ementaler cheese


STEP 1:  Make a Béchamel (White) Sauce by melting the butter WITH the flour in a medium pot over a low to medium heat. Wait until in starts to discolour slightly and smells like “cookies baking in the oven”. Add the milk gradually and stir continuously using a Wisk to ensure there are no lumps. Add Salt, Nutmeg and Parmesan. Stir in, taste and adjust if necessary.

STEP 2: Preheat grill of oven at 200˚C. Pack sliced bread on a oven pan and toast for 2 minutes on each side (check!). Remove from oven, spread Dijon Mustard on half of the slices, top with ham and a slice of Mozzarella. Close the sandwich with the remaining bread slices.

STEP 3:  Change oven setting to fan with 200˚C (not grill). Scoop and spread Béchamel on the top of the 8 sandwiches and sprinkle with grated Ementaler. Place in the oven for 8-10 minutes to heat through and grill for a further 2 minutes (check!). Serve hot!