French iconic croque Monsieur

Method13 steps · about 40 min

1. 1

   Step 1: First grate the Emmental and cut each ham (4 slices) slice into pieces, keeping the four portions separate. Melt the 30 g butter in a saucepan, add the 30 g flour and stir together to form a smooth roux.

   Uses 30 g butter · 30 g flour · 4 slices ready-cooked ham · 125 g Emmental cheese

2. 2

   Step 2: Pour the 300 ml cold milk into the roux little by little, whisking vigorously to keep it smooth. Season with nutmeg, salt and pepper to taste. Bring the sauce to a boil while stirring.

   Uses All the roux from step 1 · 300 ml cold milk · Nutmeg to taste · Salt to taste · Pepper to taste

3. 3

   Step 3: Lower the heat and simmer the béchamel for 4–5 minutes, stirring throughout and checking from 4 minutes, until smooth and thickened.

   Check the stirred béchamel · 4 minUses All the sauce from step 2

4. 4

   Step 4: Take the béchamel off the heat and let it cool briefly while preparing the sandwich bases. Keep enough sauce for both the inside and the tops of the four sandwiches.

   Uses All the cooked sauce from step 3

5. 5

   Step 5: Preheat the oven grill to about 190°C / 375°F, following the grill controls for your appliance. Use a grill-safe metal tray, optionally lined with foil.

6. 6

   Step 6: Place four of the bread slices (4) on the grill-safe tray as the sandwich bases.

   Uses 4 bread slices for the bases

7. 7

   Step 7: Spread béchamel over each of the four bread bases, reserving the remaining sauce for the tops.

   Uses The four base slices from step 6 · Enough of the béchamel from step 4 to cover the four bases, reserving the rest for the tops

8. 8

   Step 8: Sprinkle some of the grated Emmental over the béchamel, reserving enough for a generous layer on each sandwich top.

   Uses The four bases from step 7 · Some of the grated Emmental from step 1, reserving a generous topping

9. 9

   Step 9: Add the pieces from one ready-cooked ham slice to each sandwich base.

   Uses The four bases from step 8 · The pieces from all four ham slices prepared in step 1

10. 10

    Step 10: Place the remaining four bread slices on top, one on each filled base.

    Uses The four filled bases from step 9 · 4 remaining bread slices

11. 11

    Step 11: Spread the remaining béchamel over the four sandwich tops.

    Uses The four closed sandwiches from step 10 · The remaining sauce from step 4 after spreading the interiors

12. 12

    Step 12: Cover each top with a generous layer of the remaining grated Emmental.

    Uses The four sandwiches from step 11 · The remaining grated cheese from step 1 after filling the interiors

13. 13

    Step 13: Cook under the oven grill for about 10 minutes, watching closely, until the sandwiches are hot through and the cheese is melted and golden. Adjust their position or remove them earlier if needed to prevent scorching. Serve the four sandwiches hot.

    Uses All four sandwiches from step 12