If you’re looking for a brunch dish to impress, look no further. Our Croque Monsieur recipe uses our Dry Cure Ham which is paired with the oozy bechamel and cheese sauce, making it indulgent and delicious. You won’t regret trying it! You can also use The Jolly Hog Black Treacle Dry Cure Ham for even more flavour if you prefer.
Croque Monsieur
Recipe Details
Ingredients
For the Croque
- X2 slices of white sourdough bread
- 10g butter
- 50g gruyere cheese
- A handful of chives
For the Béchamel Sauce
- 100ml milk
- 1bsp plain flour
- 10g butter
- 50g cheddar cheese
- ½ tsp Dijon mustard
Method
- For the bechamel, melt the butter in another small saucepan then add the flour, and a pinch each of salt and pepper. Whisk to combine the flour and butter, then cook over a low heat for a couple of minutes - avoid browning the mixture
- Gradually whisk in a small amount of milk at a time, continually stirring to avoid lumps. Repeat until you've used all of the milk and cook for a further five minutes over low heat, stirring continuously
- Add in the cheddar cheese and dijon mustard, stir until melted then remove from the heat
- Spoon half of your bechamel onto one slice of the sourdough, then top with ham and grated gruyere cheese
- Place your second slice of bread on top and cover the top of this slice with the remaining bechamel
- Place on an oven tray and grill for 3-5 minutes, until the bechamel topping is bubbly & golden brown
- Sprinkle with chives to serve, tuck in!