Croque monsieur

Croque monsieur

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

The ultimate cheese and ham toastie… Simple. I love it.

Ingredients

Quantity Ingredient
8 thick slices white bread
100g cheddar cheese, grated
4 thick slices ham
100g butter
sea salt
freshly ground black pepper

For the bechamel sauce

Quantity Ingredient
25g butter
25g plain flour
300ml milk

Method

  1. For the béchamel sauce, melt the butter in a small saucepan over low heat. Stir in the flour using a wooden spoon, then cook gently for 1 minute, still stirring. Remove the pan from the heat and gradually whisk in the milk until smooth. Return the pan to the heat and continue to cook, stirring constantly with the wooden spoon, until the sauce thickens. Season with salt and pepper, then remove from the heat and leave until cold.
  2. To make the sandwiches, spread a layer of the béchamel sauce over one side of four slices of the bread, then top each one with cheese, ham and another slice of bread.
  3. Melt the butter in a large, non-stick frying pan until foaming, fry the sandwiches, two at a time, for 2–3 minutes on each side. Serve with a sprinkle of sea salt.
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