Take the basic croque monsieur to a new level by teaming with a crunchy carrot and beetroot salad for a perfect midweek lunch.
A croque monsieur is a sophisticated toasted ham sandwich, with a cheesy bechamel sauce topping to make this sandwich extra tasty.
This recipe takes just 15 minutes and serves four.
Ingredients
For the croque monsieur
4-6 slices of cooked ham
80g butter, at room temperature
8 slices of white bread
2 tablespoons plain flour
200ml milk
150g good quality hard cheese, grated
A little nutmeg
2 teaspoons Dijon style mustard
For the salad
1 carrot, grated
1 small cooked beetroot, grated
4 cocktail gherkins, cut into thin strips
1 small red onion, thinly sliced
4 radishes, cut into thin strips
1 teaspoon toasted sesame seeds
3 dessertsp olive oil
1 dessertsp lemon juice
Method
To make the salad, combine the carrot, beetroot, gherkins, onion, and radishes in a bowl. In a separate bowl whisk together the olive oil and lemon juice, and season with salt and black pepper. Stir this through the vegetables. Sprinkle over the toasted sesame seeds.
Preheat the grill to medium-high. Line the grill tray with foil.
Put the butter in a saucepan over a medium-low heat to melt it. Brush one side of each slice of bread liberally with melted butter and put under the grill butter side uppermost until golden and crisp, then set aside.
To make bechamel sauce, stir the flour into the remaining butter to make a paste, cook for a minute, then gradually whisk in the milk, a little at a time, until smooth. Simmer for a few minutes until thickened, then take off the heat and stir in 60g cheese until melted. Grate in a little nutmeg, stir, and season lightly.
Spread the untoasted sides of four slices of bread with mustard, then put the ham on top, followed by the cheese, and pop under the grill for a couple of minutes until the cheese has melted.
Top with the rest of the bread, with the toasted side uppermost, and push down, then put the sandwiches on to the grill tray and spoon on the bechamel sauce. Grill for about five minutes, until golden and bubbling. Serve immediately with the salad.
