Giant croque monsieur

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How to make Giant croque monsieur

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:30
  • Total Time : 0:45

Ingredients

  • 50g butter, at room temperature
  • 1 1/2 tablespoons plain flour
  • 1 1/4 cups milk
  • 1 garlic clove
  • 1 bay leaf
  • 1 ciabatta, split lengthways
  • 1 tablespoon Dijon mustard
  • 200g sliced ham from the bone
  • 3/4 cup coarsely grated vintage cheddar
  • Green salad, to serve

Method

  • Step 1 Melt 30g butter in a small saucepan over medium-high heat. Stir in flour and cook for 1 minute or until light golden. Remove from heat. Gradually whisk in milk until smooth. Add garlic and bay leaf. Cook, stirring, for 3-5 minutes or until sauce boils and thickens slightly. Season.
  • Step 2 Preheat grill on high. Line a large baking tray with foil. Cook base and top of ciabatta under grill for 1-2 minutes each side or until toasted.
  • Step 3 Preheat oven to 200°C or 180°C fan-force. Place base cut-side up on tray. Spread with remaining butter and mustard. Top with ham. Spoon over three-quarters of the white sauce. Sprinkle over 1/4 cup cheddar. Top with bread top. Spoon over remaining white sauce (keep sauce in the centre as it will spread in the oven) and sprinkle with remaining cheddar. Bake for 20 minutes or until golden. Serve with salad.

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