Croque Monsieur

This simple and warming dish is contributed by Royale Patisserie.  Serves 2.

Ingredient: butter, softened for spreading
Quantity: 10
Measurement: g
Ingredient: Royale Patisserie Sourdough (any variety), slices
Quantity: 4
Ingredient: Djion mustard
Quantity: 2
Measurement: tsp
Ingredient: Gruyere or Comte cheese, grated
Quantity: 85
Measurement: g
Ingredient: 2 slices of thick good quality ham
Quantity: 100
Measurement: g
Ingredient: A few rasps freshly grated nutmeg
Ingredient: For the Bechamel sauce:
Ingredient: Butter
Quantity: 25
Measurement: g
Ingredient: Plain Flour
Quantity: 25
Measurement: g
Ingredient: Yard 86 Full Cream Milk
Quantity: 270
Measurement: ml
Ingredient: Bay Leaf
Quantity: 1
Ingredient: A few rasps of grated nutmeg
Ingredient: Salt and pepper
Make the bechamel by melting the 25g of butter in the pan, then add the flour and stir for a couple of minutes. Take the pan off the heat and gradually whisk in the milk, beating after each addition to avoid lumps.
Add the bay leaf to the sauce, put the pan back on the heat and bring to the boil, then cook, stirring all the time, until thickened. Season with nutmeg, salt and pepper, the set aside.
Preheat the grill. Butter the slices of bread on one side and place them buttered side up until golden brown.
Spread the untoasted sides of the bread with dijon mustard. Spread 2 slices with some of the bechamel, then add a quarter of the grated cheese and a slice of ham to each one. Top with the remaining bechamel sauce. Sprinkle over the rest of the cheese and season with nutmeg and black pepper.
Transfer sandwiches to a baking sheet and bake them for 10-12 minutes until golden and bubbling. Eat at once!