Croque Monsieur

A cheese toastie that went to finishing school. The trick that separates it from a sandwich is the bechamel spread over the outside before it goes under the grill, which browns into something between a sauce and a crust.

1. 1

   Melt the butter, stir in the flour and cook for 1 minute, then add the milk a splash at a time, whisking, until you have a thick smooth sauce.

   For this step

   • 2 tbsp (28 g) butter
   • 2 tbsp (16 g) plain flour
   • 1 cup (240 g) milk
2. 2

   Season it with the nutmeg, salt and pepper, and stir a third of the cheese through until melted.

   For this step

   • 1 pinch nutmeg
3. 3

   Spread mustard on two slices, layer on the ham and half the remaining cheese, and close the sandwiches.

   For this step

   • 2 tsp Dijon mustard
4. 4

   Spread the bechamel thickly over the tops, right to the edges, and scatter the last of the cheese over.

5. 5

   Grill 15 cm from the element for 5 to 7 minutes until the top is blistered and dark gold in patches.

6. 6

   Cut on the diagonal. It matters more than it should.

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