Recipe of the week: Marcus Wareing's croque monsieur
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When a Michelin star chef makes a sandwich, don’t expect it to be ordinary.
This recipe is inspired by Marcus’s travels in France, and is one of his many new recipes designed for when you’re home alone but still want to treat yourself.
He said: “It can be tempting not to make any effort just for yourself, especially during the week.
“They think, ‘Oh well, it’s only me, I’ll sit in front of the TV and have a convenience meal, or I’ll call Deliveroo’.
“Even if you do it once or twice a week, you’ve got to look after yourself – do it for yourself.”
Ingredients (serves 1)
50g Gruyere cheese, grated
2 slices of sourdough
3-4 slices of prosciutto
10g butter
For the bechamel:
100ml milk
1tsp thyme leaves
10g butter
1tbsp plain flour
½tsp Dijon mustard
1tsp wholegrain mustard
50g Cheddar cheese, grated
Sea salt and freshly ground black pepper
Method (Prep time: under 10 minutes. Cooking time: 20 minutes)
1. Put the milk and thyme into a small saucepan. Gently bring to a simmer over low heat. Melt the butter in another small saucepan then add the flour, and a pinch of salt and pepper. Cook over low heat for about one minute to get rid of the floury taste, but avoid letting it brown. Gradually whisk in half of the hot milk and stir quickly to combine. Add the remaining milk and cook for a further five minutes over low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted.
2. Preheat the oven to 200°C/180°C fan/gas 6. Place the grated Gruyere on one slice of the sourdough then top with the prosciutto. Finish with the bechamel then top with the other slice of sourdough.
3. Heat a frying pan over medium heat. When hot, add the butter then carefully add the sandwich and toast it for three to five minutes. Gently turn the sandwich over and brown the other side for another three to five minutes.Transfer to baking parchment on a baking tray and bake in the oven for four to five minutes, until the cheese has melted.
