A slightly healthier take on a classic French croque monsieur, this is the ultimate grilled cheese and even has a vegetarian version for those who prefer it that way!
- 2 heaped tsp unsalted butter
- 2 heaped tsp flour (plain/gluten-free)
- 200 ml milk
- grating fresh nutmeg or pinch ground nutmeg
- large handful grated cheese
- 4 slices wholemeal or sourdough bread (use a good-quality gluten free one if needed)
- 2 tsp Dijon mustard
- 1 avocado, sliced
- handful rocket or salad leaves
- 1 large tomato or mushroom, sliced
- 2 rashers smoked bacon (cooked) or 2 slices off-the-bone free-range ham, optional
- 2 eggs, optional
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First, make the white sauce: Melt the butter in a saucepan over medium heat until frothy. Whisk in the flour and allow to cook for 1 min. Slowly add the milk, a little at a time, whisking constantly to combine. Keep adding just a drizzle at a time until it starts to look thin and smooth, then pour in the last of the milk and whisk. Bring to the boil and allow to simmer for 5 mins or so, whisking regularly, until thick and smooth. Season, grate some fresh nutmeg over and take off the heat. Stir in the cheese and set aside.
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Spread the slices of bread with Dijon mustard on one side. Layer the avocado slices, rocket, sliced tomato and bacon or ham (if using) on two slices of bread. Top with some of the cheese sauce and the other slices of bread. Pour cheese sauce over the finished sandwich and place under a grill (broiler) preheated to medium-high until the cheese is golden and bubbling and the edges of the bread are browning. Serve warm with extra rocket leaves. If you want to make it a croque madame, fry the eggs and serve on top of the sandwiches.