Croque monsieur toasted sandwich

1. 1

   Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over a low heat.

2. 2

   Meanwhile, melt the butter in another small saucepan, then add the flour and a pinch of salt and pepper. Cook over a low heat for about 1 minute to get rid of the floury taste, but don't let it brown.

3. 3

   Gradually whisk half of the hot milk into the roux and stir quickly to combine. Add the remaining milk and cook for 5 minutes over a low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted.

4. 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. 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. 6

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

7. 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.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.