This is a delicious snack when made with plenty of finely sliced, good-quality ham. We serve it at the bar, Le Miedzor, in my restaurant in Crans-Montana. It’s always very popular with a glass of local wine. For a light lunch or supper, serve it with a green salad.
- 12 slices of sandwich loaf, about 11cm square
- 1 litre chilled béchamel sauce, well-seasoned with freshly grated nutmeg, pepper and a touch of cayenne
- 18 slices of good-quality ham, cut to the same size as the bread
- 120g Aletsch or Gruyère, freshly grated
1Lay a slice of bread on your work surface. Using a palette knife, spread a layer of béchamel over the
slice, then place 2 slices of ham on top. Add a
second layer of béchamel then place another slice of bread on top, pressing lightly on it. Place another slice of ham on top, then spread a generous layer of béchamel over the ham.
2Repeat with the remaining ingredients to make 6 croque-monsieurs in total and then place them on a baking tray. Sprinkle the grated Aletsch or Gruyère cheese over the top of them and press it lightly into the béchamel so that it sticks well. Cover the tray with cling film and refrigerate until ready to serve.
3Preheat the oven to 180°C/Gas Mark 4. Bake the croque-monsieurs in the oven for 15 minutes. Serve on individual plates, either whole, as they are, or cut into triangles.
First printed in our sister publication France Today
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