Croque monsieur

The croque monsieur is a French café classic. Done well, it’s a toothsome delight of crispy, cheesy deliciousness – too often, it’s a tepid, limp disappointment.

All the more reason to make croque monsieur at home, using good bread, good ham and good cheese, for a great weekend lunch.

Croque monsieur
(makes 4)

• 8 slices good quality white bread
• 2 Tb butter, softened (plus extra for spreading)
• 2 Tb flour
• 200 ml milk
• 150g gruyère, grated
• salt and pepper
• a pinch of nutmeg
• Dijon mustard
• 4 slices good quality ham

1. Heat the grill to medium-high. Butter the slices of bread on one side and grill until golden. Set aside.
2. In a small saucepan over a medium-low flame, melt the 2 tablespoons of butter. Stir in the flour, then gradually add the milk.
3. Cook the béchamel until thickened, then remove from the heat. Stir in a third of the cheese, then season with salt, pepper and nutmeg.
4. Spread the untoasted side of half the bread slices with Dijon mustard. Top with ham and then grated cheese. Grill for a few minutes until the cheese is melted and bubbling.
5. Cover the sandwiches with the remaining slices of bread, toasted side facing outwards. Spread with béchamel sauce, then grill for a few more minutes until the sauce is browned and bubbling.

Family score: 9.38 out of 10

Tags: French food, gruyère, ham