Light Bites
French
FrenchCroque Monsieur
The classic French toasted ham and cheese, taken from a simple grilled sandwich to a proper bechamel-laden bistro version. The tiers climb from sliced bread and value cheese to brioche, Gruyere and a silky mornay sauce.
Nut-free
Better version
Sourdough, mature cheddar and a proper bechamel under the grill.
Per serving£2.45
Total cost£4.90
Time22 min
Ingredients for 2
- 4 slices sourdough bread
- 4 slices thick-cut cooked ham
- 120 g mature cheddar , grated
- 2 tsp Dijon mustard
- salt and pepper , to taste
- For the bechamel
- 25 g butter
- 25 g plain flour
- 250 ml whole milk
Method
- Melt the butter, stir in the flour and cook for 1 minute, then whisk in the milk gradually to make a thick bechamel. Season and stir in half the cheese.
- Toast the sourdough lightly, then spread Dijon over two slices.
- Layer on the ham, a spoonful of the cheese sauce and close the sandwiches.
- Spread more cheese sauce over the tops and scatter with the remaining cheddar.
- Grill for 4-5 minutes until bubbling and golden, then serve hot.
Equipment
- saucepan
- whisk
- grill
- baking tray
The three ways, side by side
Budget
Sliced white bread, value cheese and a quick grill, no sauce.
Better
Sourdough, mature cheddar and a proper bechamel under the grill.
Ultimate
Brioche, Gruyere mornay, premium ham and a touch of nutmeg, finished bistro-style.
