Croque-Monsieur

Instructions

• Melt the butter in a medium pot over medium-high heat.

• Once the butter is bubbling, add the flour and cook for 2 minutes, stirring constantly with a wooden spoon, until it forms a paste (called a roux).

• Bring the milk to a simmer in a small pot over medium-low heat, without letting it boil. You can also do this in the microwave in a microwave-safe bowl in 30-second increments until it reaches temperature.

• Gradually add the warm milk to the flour, stirring constantly. Cook for 3 to 5 minutes, until the mixture thickens slightly, stirring constantly. Remove from the heat and stir in the salt and some pepper.

• Scrape the béchamel into a clean bowl and allow it to come to room temperature.

• Preheat the oven broiler to high (400˚F/200˚C). Heat a nonstick, ovenproof grill pan (preferably a cast-iron skillet with a ribbed base to make “grill” marks) over medium-high heat on the stove.

• Butter each slice of bread on one side only and place two of the slices, butter side down, on the hot griddle pan.

• Use a spoon to spread about 1 tablespoon of béchamel onto each slice of bread in the griddle

• Top the béchamel with a slice of ham and one-quarter of the grated cheese.

• Spread about 1 tablespoon of béchamel onto each of the other slices of bread and place them, butter side up, over the ham and cheese.

• Cook for 2 minutes, or until the bottom of the sandwiches are golden.

• Use a large flat spatula to carefully flip the Gently press the sandwiches down with the spatula.

• Cook for a further 2 minutes, or until the cheese inside has melted and the bottom of the sandwiches are golden.golden brown and bubbly.

• Remove the pan from the heat and spread 2 tablespoons of béchamel on top of each sandwich. Sprinkle the remaining cheese on the béchamel, making sure to cover the tops of the sandwiches evenly.

• Transfer to the oven and broil for 3 to 5 minutes, or until the cheese is golden brown and bubbly.