Croque Monsieur
Ingredients
For the sandwich:
2 Deli Kitchen Greek Style Flatbreads
20g butter, melted
1 tsp Dijon mustard
100g grated gruyère
4 thin slices of great smoked ham
For the béchamel sauce:
125ml milk
125ml cream
1 garlic clove, crushed
2 bay leaves
1 small onion, chopped
20g butter
20g plain flour
For the mustard mayo:
1 tsp Dijon mustard
1 tbsp mayonnaise
For the sandwich:
2 Deli Kitchen Greek Style Flatbreads
20g butter, melted
1 tsp Dijon mustard
100g grated gruyère
4 thin slices of great smoked ham
For the béchamel sauce:
125ml milk
125ml cream
1 garlic clove, crushed
2 bay leaves
1 small onion, chopped
20g butter
20g plain flour
For the mustard mayo:
1 tsp Dijon mustard
1 tbsp mayonnaise
Method
First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves, and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg, and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
Brush the flatbread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220°C/200°C fan/gas 7.
Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the flatbread into two pieces, spread a thin layer of the sauce over the top slice, and sprinkle more gruyère on top. Put the flatbreads in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
