(Optional: you can replace the bechamel sauce with a slice
Semi melt the butter in
Spread one side of each slice of
white bread with some of the melted butter.
Place bread slice buttered side
up, under a low heat grill and allow to toast to a light
golden colour. Do not allow the bread slices to burn. Remove from
under the grill.
Place the remaining
butter into a small saucepan and sift in the plain white
flour. Whisk together and cook for a minute, then gradually whisk in the
milk. Whisk to a smooth paste and simmer under low heat
until thickened. Take off the heat and stir in one slice
of the Gruyère broken into
small pieces. Whisk together until the mixture is well
blended into a good Béchamel
sauce. Grate in a little nutmeg and stir into the sauce.
Spread the Dijon mustard
on the non toasted side of two bread slices.
Place the ham slices on the Dijon mustard followed with
the Gruyère cheese slices.
Grill under low heat with the cheese slices uppermost. Allow the cheese
to melt. Remove from under the grill and top with the
remaining two bread slices, toasted side uppermost.
Press in well into the melted cheese. Top with the white Béchamel
sauce from 4.
Put the sandwiches into an oven tray. Grill for about five minutes or until golden and
Remove from oven and serve immediately.
That's your Croque Monsieur.
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