Croque-monsieur with sun-dried tomatoes
A hot ham and béchamel sandwich with a golden cheese topping, with sun-dried tomatoes.
Active time25 min
Cooking15 min
Total35 min
Add to my week
Loading your week…
Ingredients
- 20 g butter
- 100 g grated Emmental
- 200 ml milk
- 200 g cooked ham
- 20 g wheat flour
- 60 g drained sun-dried tomatoes in oil
- 8 slices of sliced sandwich bread
Preparation
Preheat the oven to 200 degrees Celsius. Melt the butter, add the flour and stir for 1 minute. Gradually pour in the milk, whisking, and allow to thicken for 4 minutes.
20 g butter200 ml milk20 g wheat flour- oven
- saucepan
- whisk
Cut each slice of bread in half. Divide the ham and béchamel between half of the pieces, top with the remaining pieces and cover with grated Emmental. Prepare 60 g drained sun-dried tomatoes in oil. Drain the sun-dried tomatoes and cut them into strips. Add everything to the dish.
100 g grated Emmental200 g cooked ham60 g drained sun-dried tomatoes in oil8 slices of sliced sandwich bread- knife
- chopping board
Bake for 8 minutes, then brown under the grill for 1 to 2 minutes, keeping an eye on the colour.
- baking tray
- oven
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration