Croque Monsieur

Name: Croque Monsieur
Ingredients: For each croque; 2 slices of white bread with crust (preferably not sweet); A slice of cooked ham; 50g of Gruyère or Emmental cheese, grated in large chunks; For the Bechamel sauce; 100g of all-purpose flour; 100g of butter; 100g of Gruyère cheese, grated; 1 liter of milk; salt, black pepper, and nutmeg to taste

1
For each croque
2
2 slices of white bread with crust (preferably not sweet)
3
A slice of cooked ham
4
50g of Gruyère or Emmental cheese, grated in large chunks
5
For the Bechamel sauce
6
100g of all-purpose flour
7
100g of butter
8
100g of Gruyère cheese, grated
9
1 liter of milk
10
salt, black pepper, and nutmeg to taste

Ingredients

1
For each croque
2
2 slices of white bread with crust (preferably not sweet)
3
A slice of cooked ham
4
50g of Gruyère or Emmental cheese, grated in large chunks
5
For the Bechamel sauce
6
100g of all-purpose flour
7
100g of butter
8
100g of Gruyère cheese, grated
9
1 liter of milk
10
salt, black pepper, and nutmeg to taste

Directions

1
The Bechamel sauce is prepared in large quantity: melt the butter and add the flour
2
Keep stirring until it forms a golden paste, then gradually add the milk
3
Next, add the cheese to bind and adjust seasoning with salt, black pepper, and nutmeg
4
Assemble the sandwich by placing 25g of cheese, ham, and two tablespoons of Bechamel sauce inside each croque
5
Alternatively, substitute Gruyère with a slice of mozzarella that melts better
6
Grate large chunks of Gruyère or Emmental cheese and sprinkle over the croque
7
Add a tablespoon of Bechamel sauce and nutmeg to taste
8
Bake in a preheated oven (250°C) for 10 minutes, or until the bottom is lightly toasted and the top cheese is melted
9
Serve hot on a plate
10
The croque is savored with fork and knife.