NEIL'S RECIPES: CROQUE MONSIEUR
“Most people love this classic French bistro dish, found in little cafes dotted all over France. It is delicious, rich, creamy and fills you up. If you can make a sandwich and a simple béchamel, then you can create this.”
Serves 4
INGREDIENTS
8 slices of good white bread, thinly sliced
4 thick slices of good, proper ham
200g Keens cheddar (or Emmental or Gouda), grated
50g plain flour
50g unsalted butter
500ml whole milk, heated
1 teaspoon Dijon mustard
Good salt and pepper
4 handfuls of salad leaves
METHOD
Firstly make a white sauce by melting the butter in a pot with the flour and cooking on a low heat until it’s cooked through, just couple of minutes or so. Then gradually add the hot milk to the flour mix a little at a time. Stir continuously.
You should end up with a smooth white sauce (use a whisk if there are lumps!). Then add the Dijon mustard and half the cheese. Season to taste and set to one side.
Next make 4 cheese and ham sandwiches using the remaining cheese and the ham. Submerge the sandwiches in the white sauce for a few minutes until it is all absorbed. Grate a little extra cheese on top of the sandwich if required and bake in a moderate oven until the sandwich is golden and warm.
Serve with a simple salad tossed in a nice, sharp French dressing to cut through the richness of the sandwich.