How to make Marcus Wareing’s croque monsieur

By Lauren Taylor. Published 2020-07-31
BOLD-Food
Who doesn’t love a toastie? TheBoldAge serves up another

When a Michelin star chef makes a sandwich, don’t expect it to be ordinary. This is inspired by Marcus Wareing’s travels in France, and is one of his many new recipes designed for when you’re home alone but still want to treat yourself. And it's made with real bread.

Ingredients

(serves 1)

50g Gruyère cheese, grated

2 slices of sourdough

3–4 slices of prosciutto

10g butter

For the béchamel:

100ml milk

1tsp thyme leaves

10g butter

1tbsp plain flour

1/2tsp Dijon mustard

1tsp wholegrain mustard

50g Cheddar cheese, grated

Sea salt and freshly ground black pepper

Method

(Prep time: under 10 minutes. Cooking time: 20 minutes)

  1. Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over low heat. Melt the butter in another small saucepan then add the flour, and a pinch each of salt and pepper. Cook over low heat for about one minute to get rid of the floury taste, but avoid letting it brown. Gradually whisk in half of the hot milk and stir quickly to combine. Add the remaining milk and cook for a further five minutes over low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted.

  2. Preheat the oven to 200°C/180°C fan/gas 6.

  3. Place the grated Gruyère on one slice of the sourdough then top with the prosciutto. Finish with the béchamel then top with the other slice of sourdough. Heat a frying pan over medium heat. When hot, add the butter then carefully add the sandwich and toast it for three to five minutes. Gently turn the sandwich over and brown the other side for another three to five minutes.

  4. Transfer to a piece of baking parchment on a baking tray and bake in the oven for four to five minutes, until the cheese has melted.

embedded3051000

Marcus Everyday by Marcus Wareing, photography by Susan Bell, is published by HarperCollins