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Sandwiches can be made with almost any ingredients layered between two slices of bread, though ham and cheese is one of the most popular combinations.
Loved worldwide for its simplicity and flavour, this toasted French creation is known as Croque Monsieur.
While there are so many different ways to make this delicious toasted sandwich, Mary Berry’s method focuses on quality ingredients for the best taste.
Sharing her recipe on her BBC Two series, Simple Comforts, Mary Berry recommended using good-quality ham, ideally hand-carved from a freshly cooked joint.
She added that topping the sandwich with a fried egg is a tasty twist on the recipe, though it then officially becomes a croque Madame.
Method
This recipe is best enjoyed fresh off the grill but the sandwich can be prepared an hour before cooking, if required.
Start by lining a baking sheet with tinfoil, then preheat the grill to a medium setting.
Add a small knob of the butter to a small saucepan over low heat and allow to melt. When the butter is liquid, brush it over one side of each slice of bread with a pastry brush.
Place the bread on the baking sheet, buttered side up and grill on the baking tray for one to two minutes until lightly golden. The temperature should be set to medium to avoid burning the bread.
Turn the bread over and spread the unbuttered side with Dijon mustard, then layer two slices of ham on the mustard side of two of the slices of bread.
Top this with 50g (2oz) of the grated cheese and then cover with the remaining slices of bread, toasted side up, to form two sandwiches.
Melt the remaining butter in the saucepan and whisk in the flour with a small sauce whisk. Heat for a few seconds, then whisk in the hot milk.
Once the sauce has thickened, remove the pan from the heat and add a little nutmeg, plus 25g (1oz) of the cheese.
Season the sauce well with salt and pepper, then spread the sauce over the top of both sandwiches and sprinkle with the remaining 25g (1oz) of cheese.
Put back under the hot grill for about five minutes until the cheese has melted in the middle and the top is golden brown and bubbling.
Leave for a few seconds before slicing in half, then serve immediately.
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