Description
GOOD TO HAVE ON HAND
- knife
- cheese grater
- large pan
Ingredients
Units Scale
- 8 slices sourdough bread
- 200 grams deli ham
- 100 grams Gruyere cheese
- 100 grams Emmental cheese
- 2 tsp Dijon mustard
- 4 tsp butter
- 600 grams Béchamel sauce
Instructions
- Prepare the Béchamel sauce.
- Preheat the oven to 250°C (480°F)
- Grate the Gruyere and Emmental and mix together in a bowl.
- Spread 1/2 teaspoon of butter on one side of each slice of bread and fry in the pan on the buttered side until crispy. Remove the bread from the pan.
- The crispy side should now be on the bottom. Spread 1/4 teaspoon of Dijon mustard on the non-fried side of each slice of bread.
- Place deli ham on each slice of bread on top of the mustard.
- 1 tbsp of Béchamel sauce and 50g (2 oz) of grated cheese are placed on top of the deli ham.
- Now stack the slices as a double-decker that a total of 4 sandwiches are made from those 8 slices.
- Place the 4 sandwiches on a baking tray lined with baking paper and bake for 10-12 minutes until the cheese and sauce have melted and browned. Cut each croque monsieur in half with a sharp knife and divide between 4 plates. Serve with a fresh salad.
- Passive Time: 15 min
- Cook Time: 30 min