Bayonne Ham Croque-Monsieur

Recipe created by Philippe Garret for Sarrade.
Difficulty :
Preparation :
15 min
Baking :
20 min
Type of recipe :
Main course

INGREDIENTS Serves 6

75g butter
75g flour
5dl milk
200g of grated Comté cheese
1 pinch of Espelette pepper
salt
Pepper
12 slices of bread
12 slices of Bayonne Ham

PREPARATION :

For the bechamel sauce: melt 75 g of butter in a pan at a low heat, then add the flour and mix well with a whisk for 2 minutes.

Gradually add the milk, add 150 g Comté and continuing to whisk until it is completely melted.

Season with the Espelette pepper, salt and pepper.

Spread the bechamel sauce onto 6 slices of bread.

Place 2 slices of Bayonne ham on top, fold in two between the bechamel and seal with the remaining bread.

Smooth over with the bechamel sauce and sprinkle over the remaining cheese.

Heat in the oven for 8 minutes at 220°C.

 

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