Light whole wheat croque monsieur

A browned top gives way to whole wheat bread softened by béchamel. Lean ham stays tender beneath melted Gruyère, while a little nutmeg seasons the sauce without overwhelming the bread.

Instructions

1. Preheat the oven

   Preheat the oven to 200°C / 400°F. Make the béchamel while it heats so the oven is ready when the sandwiches are assembled.

2. Make the béchamel

   Melt the butter in a saucepan over low heat. Stir in the flour and cook for one minute; keep the roux pale, with no browning. Gradually whisk in the milk, then let the sauce thicken over low heat for a few minutes, stirring. Season with salt, pepper and nutmeg. It should coat the whisk.

3. Assemble the sandwiches

   Spread a little béchamel over four slices of bread. Top each with a slice of ham and some of the grated Gruyère, then close with the remaining bread. Spoon the rest of the béchamel over the tops and scatter on the remaining cheese.

4. Bake until golden

   Arrange the sandwiches on a baking tray and bake at 200°C / 400°F for 10–15 minutes. Take them out when the tops are golden, the cheese bubbles at the edges and the centres are hot.

Chef's tips

• Whisk the milk in gradually at first; the roux loosens smoothly and is less likely to lump.
• Keep the béchamel thick enough to cling to the bread rather than running onto the tray.
• Divide the Gruyère between the filling and the top. A heavy layer on top can brown before the centre heats through.

Storage

Best eaten straight from the oven. Refrigerate leftovers for up to 24 hours and reheat at 160°C / 325°F until hot in the centre.