Croque Monsieur

Preparation

1. For the béchamel, melt the butter over low heat, stir in the flour and cook for 2 to 3 minutes, stirring, without letting it colour.
2. Gradually whisk in the milk, bring to the boil and let it thicken, stirring. Take off the heat and stir in the mustard, nutmeg, salt and pepper.
3. Switch the oven grill on to a low setting. Brush the bread slices on one side with melted butter and toast for about 5 minutes until golden brown. Then set the oven to 180 °C (conventional).
4. Turn the slices over, spread four of them with 1 teaspoon of mustard and a little béchamel each, top with cheese and ham and place the remaining slices on top.
5. Spread the tops with the remaining béchamel and sprinkle with the rest of the cheese.
6. Bake the sandwiches in the oven for about 15 minutes, until the cheese bubbles and turns golden brown. Cut in half diagonally and serve immediately, ideally with a green salad.

Drink with it

• White wine · excellent match

  Chablis or Mâcon-Villages, without much oak

  The chalky acidity of the Chardonnay cuts through the béchamel and Gruyère, while the restrained fruit leaves the ham and mustard room to shine.

  Which wine pairs with food? A simple approach to choosing ↗

• Sparkling wine · excellent match

  Crémant or Champagne, brut

  Bubbles and acidity cut through the béchamel, cheese and buttery toast, and the yeasty note picks up the toasted bread.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Red wine · good match

  Beaujolais (Gamay), lightly chilled

  Hardly any tannin and juicy red fruit cope well with cheese and ham, and the coolness keeps the fat fresh.

• Pale lager · good match

  Pale lager or Pils

  Carbonation and fine bitterness cleanse the palate after every bite of the baked cheese.

  Pils or Helles: What's the Difference? ↗