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?

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Serves4
CourseLunch
Prepare20 mins
Cook20 mins
Total time40 mins

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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

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.