Croque Monsieur

This is a French, crunchy ham and cheese sandwich.

Sauce:

• 1 oz. (2 Tbsp.) unsalted butter
• 2 Tbsp. cup all-purpose flour
• 0.75 cups whole milk
• Salt and freshly ground black pepper
• 0.25 teaspoon Dijon mustard
• A little grated nutmeg

This is your standard white sauce, known as Béchamel in French.

In a small saucepan, over medium heat, melt the butter and then whisk in the flour. Keep stirring this as it cooks for 2–3 minutes.

Add the milk, a little at a time, blending it in well before you add the next splash. When you've added all the milk, it will seem far too runny, but have faith and keep stirring until it thickens.

Remove the pan from the heat and whisk in a little salt, pepper, mustard, and nutmeg. Set this aside while you make your sandwiches.

Sandwich:

• 4 slices good bread
• 4 good thin slices of ham
• 4 oz. Emmental or Gruyère cheese
• 2 Tbsp. freshly grated parmesan cheese

Place a rack on the top shelf of your oven, right under the broiler, pre-heat your oven to 425°F, and line a baking sheet with parchment.

Divide the white sauce between your four slices of bread, spreading the sauce all over. Place two slices of bread, sauce-side up, on your baking sheet and top each one with two slices of ham, almost half the Emmental or Gruyère, and a sprinkling of Parmesan.

Place your last two slices of bread, again sauce-side up, on top of your sandwiches and sprinkle the remaining cheeses on top for a finishing touch.

Put your laden baking sheet on the top shelf of your pre-heated oven and bake for 5 minutes, then set the oven to broil, and fire your sandwiches for 2 minutes or so until the tops are golden.

To turn your Croques Messieurs into Croques Mesdames, simply fry a couple of eggs while the sandwiches are in the oven and place them atop the sandwiches when you serve them.