Croque Monsieur (or madame) Recipe by Billy Forssman
Ingredients: 2 medium-thick slices smoked gypsy ham or gammon
Béchamel sauce: 2 Tbsp (30ml) butter 2 Tbsp (30ml) flour ½ Cup (125ml) milk salt and milled pepper grating of fresh nutmeg 1 Cup (250ml) grated Emmental cheese 1 Cup (250ml) grated Gruyère cheese 4 large slices sourdough bread 2 tsp (30ml) dijon mustard butter, for toasting
Croque Madame: Top with a fried egg
Cooking instructions: Make the sauce first. Melt the butter in a small saucepan and add the flour, whisking to make a smooth paste. Gradually add the milk, whisking well after every addition, and cook until it forms a smooth sauce. Season and add nutmeg to taste. Stir in one-third of the cheese and cook until melted, then remove from heat and set aside. Preheat the oven grill and a frying pan to medium-hot. Spread the slices of bread with mustard and divide the remaining cheese and the ham or gammon between them. Sandwich and spread the outside liberally with butter. Toast in the pan, flipping halfway through, until golden brown all over and the cheese is melted. Place the sandwiches in an oven tray and spoon over the béchamel sauce. Grill until golden, then serve immediately. WHY NOT... ... turn this into a savoury bread pudding. Dice the bread and ham and toss it in an ovenproof dish with the cheese. Ditch the béchamel sauce and beat ½ cup milk and 3 eggs together. Pour over, bake at 180˚C for 20 minutes and serve. ... ring the changes and use bacon instead of ham.
