Main course

Croque Monsieur

A hot ham and Gruyère sandwich with Dijon mustard and baked béchamel.

What you’ll need

• white sandwich bread: 8 slices
• ham: 300 g
• Gruyère cheese: 300 g
• milk: 400 ml
• butter: 60 g
• flour: 45 g
• Dijon mustard: 40 g
• salt: 4 g
• nutmeg: 1 g

How to make it

1. Melt 45 g butter, stir in the flour, and cook for 1½-2 minutes without browning. Gradually whisk in the cold milk.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.