Croque Monsieur

Ingredients:

200ml milk

20g gluten free plain flour

20g butter

salt and pepper

4 freshly cut slices gluten free white bread

1 tbsp Dijon mustard

4 slices carved ham

4 cheese slices, such as Emmental or gruyère

80g grated Emmental or Gruyère

Method:

1. Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce.

2. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside.

3. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden.

4. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham.

5. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated Emmental/Gruyère.

6. Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in.

Ready for the oven.