Croque Monsieur

Method

Make a béchamel sauce by melting 25g butter, stirring in the flour, then gradually adding milk, stirring constantly until thickened; season with salt, pepper and nutmeg. Spread mustard on two bread slices, layer with ham and half the grated Gruyère, then top with remaining bread slices. Spread the béchamel sauce on the outside of each sandwich and press the remaining cheese onto the buttered exterior. Heat a large frying pan or griddle over medium-high heat with the remaining butter, then carefully place the sandwiches in the pan and cook for 4-5 minutes until golden and crispy, then flip and cook the other side for another 4-5 minutes until golden and the cheese is melted. Serve hot.