On Monday I was asked to tell National Radio listeners how to make a Croque Monsieur and realised that I haven’t done it in an email. I describe it as an indulgent French version of a ham and cheese toasted sandwich. Great for breakfast, lunch or with crusts removed and cut into four, as a delicious canapé.
For the best result use good quality sliced white bread. This is often difficult to find in a supermarket so buy a loaf from a bakery and slice it yourself. We use ‘pain de mie’, a white loaf made with milk and butter.
- 2 slices of bread
- Small quantity of béchamel sauce
- 1 slice of ham
- Dijon mustard
- Grated Emmental cheese
Lightly butter one side of one slice of bread and place it, buttered side down, on an oven tray.
Spread the side facing up with a thin layer of béchamel sauce and place a slice of ham on the béchamel. Spread a thin layer Dijon mustard on the ham.
Sprinkle with grated French Emmental cheese and put a slice of bread on top. Gently press together. Spread more béchamel on top and sprinkle with more cheese.
Bake in a moderate to hot oven until both sides are golden and the edges are looking crunchy.
Eat at once.