Recipe inspiration – Croque Monsieur

Serves 2


For the sandwich:

  • 4 slices from a white sourdough or crusty white loaf
  • 20g butter, melted
  • 1 tsp Dijon mustard
  • 100g grated gruyere
  • 4 thin slices of smoked ham

For the bechamel sauce:

  • 125mL milk
  • 125mL cream
  • 1 garlic clove, crushed
  • 2 bay leaves
  • 1 small onion, chopped
  • 20g butter
  • 20g plain flour
  • 1 heaped tsp Dijon mustard
  • Nutmeg, ground
  • Salt and pepper

For the mustard mayo:

  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise


  1. First, make the bechamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 minutes to infuse. Pass the liquid through a sieve and discard the bay leaves and onion.
  2. Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a sprinkle of nutmeg and salt/pepper. It should be a thick creamy sauce with a deep flavour.
  3. Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C.
  4. Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the bechamel. Cover the sauce with grated gruyere, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyere on top. Put the sandwiches in the oven and bake for 10-15 minutes or until golden. Mix the mustard and mayo together and serve on the side.

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