Croque Monsieur Recipe

Makes 2 sandwiches

Ingredients                    

85 g Butter   

85 g Cake flour            

Pinch of Oryx desert salt 

2 Bay leaves                       

250 ml Milk       

3 Tblsp Parmesan cheese grated             

4 Slices Sourdough             

8 slices Gypsy ham 

120 g Gruyere cheese    

2 Tblsp Whole-grain mustard      

2 Tblsp Butter                                                   

Method                           

Preheat oven to 180 degrees Celsius. Ensure that top elements are on. 

Make the béchamel sauce:             

In a small saucepan, melt 85g butter over medium heat. Whisk in flour and cook, stirring constantly for 2 to 3 minutes.                             

Add milk and bay leaves, allow to cook for 10 minutes, stirring until the sauce has thickened.                         

Remove bay leaves and stir in Parmesan.                              

Transfer to a bowl and allow to cool.                      

Arrange 2 slices of the sourdough on a working surface.                  

Spread 1 Tblsp of whole-grain mustard on each slice of sourdough and top with 4 slices of the gypsy ham.                             

Combine half of the Gruyere and the béchamel sauce. Taste for seasoning.                     

Spread the béchamel and Gruyere mixture on the 2 remaining slices of sourdough.

Close the sandwiches.                          

Heat a large cast iron skillet or frying pan and melt 1 Tblsp of butter.              

Add the 2 sandwiches and toast until golden brown.                       

Turn over the sandwich to toast the other side and add more butter if required. 

Transfer the sandwiches to a baking sheet and cover with the remaining béchamel sauce and grated Gruyere cheese.                               

Grill in the oven until the tops are golden brown.                               

Enjoy with your choice of Leopard's Leap Sparkling Chardonnay Pinot Noir or Culinaria MCC.