Luxury croque-monsieur
The croque-monsieur takes on a luxurious air here thanks to the addition of a distinctive cheese: Petit Normand, from the La Suisse Normande cheese factory. This small cow's milk cheese reveals aromas of mushroom and hay beneath its white bloomy rind, which intensifies with age.
Ingredients
- 8 slices of country bread
- 250 ml (1 cup) of baby spinach
- 8 slices of cooked ham
- 2 Le Petit Normand cheeses, 110g each, cut into thin slices
For the béchamel sauce:
- 45 ml (3 tbsp) of butter
- 45 ml (3 tbsp) all-purpose flour
- 375 ml (1 1/2 cups) of milk
- 1 pinch of nutmeg
- Salt and pepper to taste
Steps
- Preheat the oven to 205 °C (400 °F).
- In a small saucepan, melt the butter over medium heat. Sprinkle with flour and cook for 1 minute, whisking constantly.
- Gradually pour in the milk while whisking. Bring to a boil, whisking constantly, then simmer for 2 minutes over low heat. Add the nutmeg, then season with salt and pepper. Remove from the heat and let cool slightly.
- Place four slices of bread on a baking sheet lined with parchment paper. Spread half of the béchamel sauce over the bread. Top with baby spinach, ham slices, and half of the cheese. Cover with the remaining slices of bread. Spread the remaining béchamel sauce over the sandwiches and top with the remaining cheese.
- Bake for 10 to 12 minutes, until the cheese is melted.
