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Ingredients
65g unsalted butter, softened
25g plain flour
275ml Essential Whole Milk
Nutmeg, for grating
200g pack Président The Emmental Slices
1 bulb fennel, trimmed, fronds reserved
8 slices soft white farmhouse bread
1 tbsp Dijon mustard
180g pack Essential Finely Sliced Roast Ham
1 tsp olive oil
½ unwaxed lemon, zest and juice
Method
Start by making a béchamel sauce. Heat 25g butter in
a small saucepan over a medium-high heat. When foaming,
add the flour and cook, stirring, for 2 minutes. Add the milk
a little at a time, stirring constantly, until you have a smooth
sauce. Season with salt, pepper and nutmeg; simmer for
1 minute, then take off the heat. Finely chop 2 slices of
Emmental and stir into the sauce, then set aside to cool.
Meanwhile, quarter the fennel bulb; cut out and discard
the hard core. Slice the quarters as finely as possible and set
aside in a bowl of ice-cold water. Preheat the grill to high
and set a large frying pan over a medium-high heat.
Spread each slice of bread on one side with the remaining
butter and place them buttered-sides down. Spread mustard
on four of the other sides and arrange 2 slices of Emmental
and 1⁄4 of the ham on top of each. Finish with the remaining
bread slices, buttered-side up. Fry the sandwiches, in batches
if needed, in the hot frying pan for 2-3 minutes on each side
until toasted and golden. Transfer to a large baking tray.
Spread the top of the sandwiches evenly with the cheese
sauce. Grill (not too close to the element, so that they
colour evenly) for 2-4 minutes until golden. Meanwhile,
drain the fennel and pat dry with a clean tea towel, then
toss with the oil, lemon zest and juice and reserved fennel
fronds. Season and serve with the croque monsieur.
Cook’s tip
For a vegetarian version, swap the ham for griddled slices of aubergine or some Cooks' Ingredients Sundried Tomatoes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,827kJ/ 677kcals
Fat
38g
Saturated Fat
22g
Carbohydrates
47g
Sugars
6.1g
Fibre
3.2g
Protein
35g
Salt
2g
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