The Perfect Croque Monsieur

For the béchamel:
50g unsalted butter
60g plain flour
400ml full fat milk
Salt and pepper, to taste

For the sandwich:
2 thick slices white sourdough (approx 1.5cm width)
10gm crème fraîche or sour cream
2 thick slices non-processed leg ham, off the bone
1 tbsp Dijon mustard
40gm béchamel sauce
25gm good quality cheese like Gruyere, finely grated
15gm unsalted butter

To make the béchamel, melt the butter in a pot over medium heat. Add the flour and cook out to a lightly browned roux. Gradually stir in milk, little by little, mixing well after every addition to ensure a smooth sauce. Leave on low heat for 10 minutes, stirring to prevent sticking. Season with salt and pepper. Reserve in a container with paper on top of the sauce to prevent a skin forming. Allow to cool before refrigerating.

Spread each slice of bread with a thick layer of crème fraîche, then add the ham and mustard. Season to taste. On the other side, spread thickly with béchamel, then add the cheese and sandwich the two bread slices together. Butter both sides of the sandwich generously.

In a heavy skillet or fry pan, fry sandwich until bread is golden (approx 2-3 minutes on each side). Serve immediately

Recipe adapted from Analiese Gregory via In Bed.