Mike van de Elzen: Croque monsieur

Croque monsieur Cook time: 10 minutes  Prep time: 30 minutes  Serves: 4 8 slices of thick white bread or sour dough  1 ltr bechamel sauce  8 slices gruyere cheese  4 slices of smoked ham  2 tbsp Dijon mustard  butter for spreading on bread Bechamel sauce  4 tbsp butter  4 tbsp flour  500 ml milk   Pinch of nutmeg   Salt Preheat a oven to 200*c Start by making a bechamel sauce. In a medium sized saucepan melt the butter, adding in the flour, cook over a medium heat for a couple of minutes - then turn off and allow to cool.   Slowly add in the milk a little bit at a time, whisking after each addition. Once all the milk has been added, cook out for a further couple of minutes. Add the nutmeg and salt and allow to cool.   To make up your croque monsieur: Take one piece of bread and spread over a good layer of bechamel sauce, then a little Dijon. Slice of ham and cheese, then another layer of bread. Bechamel another slice of cheese.   Sprinkle with salt and then place into the oven for 10 minutes.   The end result should be bubbling cheese with a gooey center.   The best toasted sandwich in the world.  LISTEN ABOVESee omnystudio.com/listener for privacy information.