Why have a regular sandwich when you can have a croque monsieur? This decadent, baked treat is delicious for breakfast, lunch, dinner….anytime you want! We add mushrooms to this recipe but you can go the straight carnivore option, or add tomato, zucchini, roasted eggplant or anything else that tickles your fancy.
Serve with a crisp green salad. Makes 2 sandwiches.
30g butter
1 tbs plain flour
1/2 cup (125ml) milk
125g gruyere cheese, grated
50g parmesan, grated
4 large slices sourdough bread
1 tsp Dijon mustard
100g sliced leg ham
100g mushrooms, sliced
Pinch of nutmeg
Preheat oven to 200 degrees Celsius.
Melt the butter in a saucepan over low heat, add the flour and stir for 1-2 minutes without letting the mixture brown. Slowly add the milk, whisking constantly, and continue to cook over low heat for about 4-5 minutes or until thick. Add half the grated gruyere cheese, stirring to combine. Add salt, pepper, parmesan and nutmeg. Set aside to cool.
Put sliced bread on baking sheet and bake for 2 to 3 mins each side, until lightly toasted.
Spread half the toasted bread with mustard, add ham to each, and sprinkle with half the remaining Gruyere. Put a spoon of the cheese sauce on this. Top with the other piece of toasted bread. Put the mushrooms on the top, slather with cheese sauce and sprinkle with the remaining Gruyere. Bake the sandwiches for 5 to 7 minutes. Grill for a further 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.