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CROQUE MONSIEUR SANDWICH
Serves 2
Preparation time: 10 minutes
Cooking time: 9 minutes
INGREDIENTS
4 slices good-quality
sourdough bread
20g salted butter, softened
2 Tablespoons Dijon mustard
150g good-quality thick cut
ham
60g Gruyère or vintage
cheddar cheese, finely sliced
½ cup pre-made béchamel
sauce, chilled
2 Tablespoons finely grated
parmesan cheese
Cracked black pepper, to serve
1.
Select the GRILL FUNCTION (top element
only), set the TEMPERATURE to 230°C, and
TIMER for 40 minutes.
2.
Butter the bread slices and place on a foil-
lined oven tray. Insert the tray on the top oven
shelf. Grill with the oven door open until lightly
golden and toasted; 5 minutes.
3.
Flip the bread slices and spread the other side
with mustard. Set 2 slices aside. Top the other
2 slices with the ham and cheese. Insert the
tray on the second oven shelf and grill with
the oven door open, until the cheese melts; 5
minutes.
4.
Place the other bread slices on top, mustard
side down. Carefully spread béchamel over
each sandwich and top with grated parmesan.
Return the tray to the second oven shelf. Grill
with the oven door open, until the tops are
bubbling and golden; about 5 minutes. Serve
warm, with a good grinding of black pepper.
BÉCHAMEL SAUCE
Makes 1 cup
Preparation time: 5 minutes
Cooking time: 5 minutes
INGREDIENTS
30g salted butter
30g plain flour
300ml full-fat milk
Salt and cracked black pepper,
to taste
1.
Select the LARGE HOTPLATE FUNCTION
and set the TIMER for 20 minutes. Melt the
butter in a medium saucepan over the hob.
Add the flour and stir for 1 minute.
2.
Add the milk and whisk continuously using a
balloon whisk, until the sauce thickens enough
to coat the back of a spoon. Season with salt
and pepper. Cool.
3