Croque monsieur (ham and cheese toasted sandwich)

1. In a small saucepan, cook a thick béchamel from the butter, flour and milk, with a pinch of nutmeg.

2. Thinly spread Dijon mustard on one side of the bread slices.

3. On half the slices, layer cooked ham and grated gruyère, then top with the other slice.

4. Spread the béchamel over the top of the sandwiches and scatter generously with the remaining grated cheese.

5. Place on a lined baking tray and bake at 200 °C for about 10-12 minutes.

6. Finish under the grill for a few minutes until the top is golden and bubbling; serve hot.

Tip: It is the béchamel and plenty of gruyère that make a croque monsieur creamy and crisp – don't skimp on the cheese scattered on top. Add a poached or fried egg on top and it becomes a croque madame.