Natalie Barr's Traybake Croque Monsieur/Madame
Photography Josh Griggs.
Nat’s favourite Christmas leftover is the festive ham, which is great in a simple sandwich — but here we’ve elevated it into the classic French dish, which is delicious for breakfast, lunch or dinner!
Serves: 4
INGREDIENTS
BÉCHAMEL SAUCE
40 grams butter
¼ cup plain flour
1 cup full-cream milk
½ cup cream
½ cup grated parmesan
2 teaspoons Dijon mustard
¼ teaspoon freshly grated nutmeg
sea salt and ground pepper
1 bay leaf
TO ASSEMBLE
8 large slices sourdough
3 tablespoons butter
12 thick slices Christmas ham off the bone
3 tablespoons Dijon mustard
8 slices Swiss cheese
1 cup grated gruyère cheese
fried eggs, optional
METHOD
EQUIPMENT: 1 large oven dish lined with baking paper.
BÉCHAMEL: Heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a wooden spoon. Add the milk in three lots, then the cream, stirring continuously until well incorporated. Whisk it while cooking until the sauce is thickened and smooth — it should end up being thick and silky.
Add the parmesan, mustard and nutmeg and stir to combine. Season to taste with salt and pepper, pop in the bay leaf, then refrigerate to cool.
Preheat the oven to 180°C fan bake.
TO ASSEMBLE: Butter one side of each piece of bread. Lay 4 pieces butter side down on a piece of baking paper. Spread each piece with 3 tablespoons of béchamel sauce then 3 pieces of ham, spread with mustard, then add 2 slices of Swiss cheese. Top with the remaining bread, butter side up. Spread with 3 more tablespoons of béchamel sauce each. Sprinkle with gruyère cheese and pop in the oven until golden and bubbling, about 15–20 minutes.
To go from a Croque Monsieur to a Croque Madame, top each toasted sandwich with a fried egg.
Read our interview with Nat here
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