Light Croque-Monsieur

📝 Ingredients

• 16 slices wholemeal bread (400 g)
• 8 slices cooked ham (320 g)
• 100 g grated Emmental
• 250 ml semi-skimmed milk
• 20 g cornflour
• 1 tbsp Dijon mustard
• 1 pinch of nutmeg
• 1 lettuce (about 200 g leaves)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt, pepper

🍴 Utensils

• Baking tray and baking paper
• Small saucepan
• Whisk
• Bowl
• Mixing bowl
• Salad spinner

📖 Steps

1. Preheat the oven to 210 °C and line the baking tray with baking paper. In a bowl, mix the cornflour with 4 tbsp cold milk, stirring until there are no lumps left.
2. Heat the rest of the milk in the saucepan over a medium heat until it just starts to simmer. Pour in the cornflour mixture, whisking constantly, and cook for 1 to 2 minutes: the béchamel thickens all at once and should become a thick cream that clings to the spoon.
3. Off the heat, add the nutmeg, some pepper and just a small pinch of salt, as the ham and cheese are already salty. Stir in 40 g of the Emmental and leave to cool slightly for 5 minutes: the sauce will thicken a little more.
4. Lay 8 slices of bread on the tray and spread them very thinly with mustard. Top each with 1 slice of ham folded to the size of the bread and 1 tbsp béchamel, then close with the other 8 slices.
5. Spread the rest of the béchamel over the tops of the croques with the back of the spoon, right to the edges, so the bread doesn't burn. Sprinkle with the remaining 60 g of Emmental.
6. Bake for 12 minutes, until the cheese is golden and bubbling and the edges of the bread are crisp. Keep an eye on them for the last 2 minutes: the topping goes from golden to burnt very quickly.
7. While they bake, wash and spin-dry the lettuce. In the salad bowl, whisk the oil, vinegar, a pinch of salt and some pepper, then add the lettuce and toss at the last minute. Serve 2 croques per person with the salad.