Croque Monsieur

For the Béchamel Sauce:

15g butter

1/2 garlic clove, crushed

15g flour

80ml milk

80ml cream

1 fresh bay leaf

7.5ml (1/2 Tbsp) Dijon mustard

Pinch of ground nutmeg

80ml (1/3 cup) grated Klein River Gruberg Cheese

Salt, to taste

For the Croque Monsieur:

6 slices Ouma bread

45ml (3 Tbsp) butter

45ml (3 Tbsp) Dijon Mustard

4 slices smoked ham

4 slices Food Lover’s Emmentaler Cheese

60ml (1/4 cup) grated Klein River Gruberg Cheese

For the Béchamel Sauce:

Place the butter and garlic in a small saucepan on a medium heat and allow the butter to melt. Add the flour and whisk to incorporate. Add the bay leaf to infuse. Add the milk and cream, whisk to combine and to ensure there are no lumps in the sauce. Whisk while cooking to ensure the sides do not burn and that the sauce cooks evenly. Once bubbling, turn the heat off, remove the bay leaf and add a pinch of nutmeg and the Gruberg cheese. Mix well and season to taste. Cover the surface of the sauce with cling film to prevent a skin from forming.

For the Croque Monsieur:

Spread the butter on one side of each slice of bread. Heat a pan and toast only the buttered side of each slice of bread until golden brown. To assemble, place the first slice of bread on a plate toasted side down. Spread with mustard and top with a slice of ham, followed by a slice of Emmentaler cheese and some of the béchamel sauce. Put on the second slice of bread and repeat the process. Lastly, top the sandwich with the third slice of bread, toasted side facing upwards. Top the sandwich with more béchamel sauce and finish with grated Gruberg cheese. Repeat this process to assemble the second sandwich.
Place the sandwiches in an air fryer for about 5-8 minutes or until the Gruberg cheese is melted and golden brown.
Enjoy!