Croque Monsieur – aka Fancy French Toastie

Method

1. To make the cheese sauce:
2. To make the béchamel sauce heat the milk in the microwave or a medium saucepan with 1 bay leaf, 2 whole cloves and a small peeled white onion. In a saucepan over medium heat melt 90g butter, add 90g plain flour whisking continuously for 2-3 mins until it becomes sand like in colour
3. Gradually add in the strained milk whisking continuously. Add a pinch of nutmeg and whisk occasionally for 12-15 mins until thick and smooth. Remove from heat and whisk in 300g grated gruyere cheese season to taste. Place into a bowl, cover directly with plastic wrap and set aside to cool a little before you refrigerate for 30 mins. Place into a bowl, cover directly with plastic wrap and set aside to cool a little before you refrigerate for 30 mins.
4. To assemble:
5. Preheat the grill to medium-high and line a tray with tinfoil. Take 12 slices of thick white bread [crusts on or off your choice] and brush one side with melted butter. Place under the grill butter-side up until golden and crisp
6. Now turn them over and spread them all with Dijon mustard and 2 tbsp of béchamel sauce. Top 6 pieces with 2 thin slices of leftover Hellers Christmas ham and 2-3 tbsp of grated gruyere, pop under the grill for a minute or so till the cheese has melted. Now top with remaining bread toasted side up and finish with a generous amount of béchamel sauce over the top – it’s ok if it drips down the sides!
7. Pop it back under the grill for about 5 mins until golden and bubbling, cut in half and gobble them up straight away!
8. Note: You can also assemble them all as above and instead of grilling simply bake them in an oven for 15 mins 180C until golden and bubbly and heated thoroughly