Extra-cheesy croque monsieur

Name: Extra-cheesy croque monsieur
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 65 g unsalted butter, softened; 25 g plain flour; 275 ml Essential Whole Milk; Nutmeg, for grating; 200 g pack Président The Emmental Slices; 1 bulb fennel, trimmed, fronds reserved; 8 slices soft white farmhouse bread; 1 tbsp Dijon mustard; 180 g pack Essential Finely Sliced Roast Ham; 1 tsp olive oil; ½ unwaxed lemon, zest and juice

Creamy béchamel sauce tops Emmental and ham sandwiches – need we say more?

0 out of 5 stars(0) Rate this recipe

Serves4
CourseLunch
Prepare20 mins
Cook20 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.