9
CRO
QU
E M
ON
SIEU
R S
AND
WICH
Serves 2
Preparation time:
10 minutes
Cooking time:
15 minutes
Ingredients:
4 slices good-quality sourdough br
ead
20g salted butter, softened
2 tbsp Dijon mustard
150g good-quality thick cut ham
60g Gruyere or vintage cheddar cheese, finely sliced
½ cup pre-made béchamel sauce
2 tbsp finely grated parmesan cheese
Cracked black pepper, to serve
Directions:
1.
First, toast the bread: Brush each slice liberally with butter and place dir
ectly onto the wire
rack, butter side up. Set the temperature knob to toast and timer/toast knob to medium-
toast function. Toast until golden br
own.
2.
Line the oven baking tray with foil. Place 2 toast slices on the tray, butter
ed side down.
Spread each with 1 tablespoon of mustar
d, top each with ham and Gruyere cheese. Set
the temperate knob to grill and timer/toast knob for 5 minutes. Slide the tray onto the wire
rack in the toaster-oven and grill until the cheese melts.
3.
Gently remove the hot tray fr
om the oven. Place the other bread slices on top, butter side
up. Carefully cover each with béchamel sauce and parmesan. Retur
n the tray to the oven.
Set the timer/toast knob for 5 minutes and grill until the tops are bubbling and golden.
Serve immediately with a good grinding of black pepper.
** ACCOMPANYING RECIPE NEXT P
AGE
