Make Croque Monsieur the Maille way with Maille Dijon Mustard! Don’t forget to add in some gherkins for the best taste experience ever. Don't Just Make it, Master it!
In a saucepan, melt the butter with the bay leaf and white pepper.
Stir in the flour for few minutes, until you form a roux.
Gradually pour in the milk and stir to whisk out the lumps.
Keep whisking for about 7 minutes, or until you have a smooth, thick sauce. If it is too thick, add a splash of water or milk to loosen, and then stir in the mustard and season with nutmeg and a pinch of salt.
Add in the grated cheese and stir it over the heat to melt.
Set aside once smooth.
On a heated grill, grill 2 bread slices on both sides until golden.
Grill the 2 other bread slices on one side, until golden.
Spread Maille Dijon mustard on the first batch of the toasted bread, then top with the turkey or cooked beef ham, followed by the sliced cheese and a good tablespoon of the sauce to cover all, and then grill until the sauce is bubbling.
Top with the other slices of bread, toasted side down.
Place them on a coking tray and cover each with a generous spoon of the remaining béchamel.
Top with a little extra grated cheese of your choice and grill until bubbling, golden and oozing.
Serve with gherkins cornichons or a sharply dressed green salad to cut through.
Ingredients
Directions
In a saucepan, melt the butter with the bay leaf and white pepper.
Stir in the flour for few minutes, until you form a roux.
Gradually pour in the milk and stir to whisk out the lumps.
Keep whisking for about 7 minutes, or until you have a smooth, thick sauce. If it is too thick, add a splash of water or milk to loosen, and then stir in the mustard and season with nutmeg and a pinch of salt.
Add in the grated cheese and stir it over the heat to melt.
Set aside once smooth.
On a heated grill, grill 2 bread slices on both sides until golden.
Grill the 2 other bread slices on one side, until golden.
Spread Maille Dijon mustard on the first batch of the toasted bread, then top with the turkey or cooked beef ham, followed by the sliced cheese and a good tablespoon of the sauce to cover all, and then grill until the sauce is bubbling.
Top with the other slices of bread, toasted side down.
Place them on a coking tray and cover each with a generous spoon of the remaining béchamel.
Top with a little extra grated cheese of your choice and grill until bubbling, golden and oozing.
Serve with gherkins cornichons or a sharply dressed green salad to cut through.
