Croque Monsieur

TO PREPARE Finely grate the Cheddar for the béchamel and the croque monsieur and the Comté.

First, make the béchamel sauce. Warm the milk in a small saucepan. In a medium-sized saucepan on a medium heat, melt the butter, add the flour and stir with a spatula to form a paste (known as a roux). Continue to cook for 2–3 minutes, stirring once or twice with the spatula. Remove the pan from the heat, pour in the warm milk and stir with a whisk to blend well. Return the pan to the heat and increase the heat to high, stirring continuously with a whisk. Once the sauce has thickened, reduce the heat and let the sauce simmer gently for 1–2 minutes, until it’s a silky-smooth béchamel.

Remove the pan from the heat and stir in the mustard and the grated Cheddar for the béchamel. Taste and adjust the seasoning accordingly. Put the pan to one side (or leave the sauce to cool and refrigerate until it’s required). Mix the Comté and remaining Cheddar together in a bowl. Under the grill, toast one side of the sourdough bread slices.

Build the two croque monsieurs on a baking tray lined with greaseproof paper. Spread about 1 dessertspoon of béchamel sauce on the untoasted side of each slice of toasted bread. Sprinkle half of the grated cheese mix on top of the four slices, and place three slices of ham on top of two of the slices of bread, which will become the base of the sandwiches, folding or cutting the slices of ham if necessary to fit. Sandwich together with the top slices of bread, toasted side up. When you have made both sandwiches, spoon the rest of the béchamel over the top. Sprinkle with the remaining grated cheese and bake for 10–12 minutes, or until they are perfectly golden and grilled to your liking. Cut each sandwich in half, sprinkle with the chives, if using, and serve.