CROQUE MONSIEUR
With manuka smoked ham and nutty gruyere, the humble ham and cheese sandwich gets a tasty French makeover.
Ingredients
12 medium slices, Wild Wheat white sourdough bread
300 grams Freedom Farms sliced manuka ham
200 grams gruyere cheese, grated
for the béchamel:
45 grams butter, coarsely chopped
45 grams Plain Flour
500mls whole milk
Pinch of nutmeg
1 egg yolk
1 tablespoon Dijon mustard
Salt and white pepper
Method
For the béchamel, melt the butter in a saucepan over medium heat. Add flour and whisk continuously until sand-coloured (2-3 minutes), then gradually add the milk, whisking continuously.
Season to taste, add the nutmeg, and whisk occasionally until thick and smooth (12-15 minutes). Set aside to cool slightly (5 minutes), then gently whisk the mustard, cover with plastic wrap, and set aside to cool until needed.
Preheat the oven to 180°C.
Spread 1 tbsp of béchamel onto each slice of bread. Divide the ham and half the gruyere among half the bread slices, then sandwich with remaining bread slices the béchamel side up.
Scatter with the remaining cheese and bake for 10-15 minutes until the cheese is golden and bubbling.