Bayonne Ham Croque-Monsieur
INGREDIENTS Serves 6
200g of grated Comté cheese
1 pinch of Espelette pepper
12 slices of bread
12 slices of Bayonne Ham
For the bechamel sauce: melt 75 g of butter in a pan at a low heat, then add the flour and mix well with a whisk for 2 minutes.
Gradually add the milk, add 150 g Comté and continuing to whisk until it is completely melted.
Season with the Espelette pepper, salt and pepper.
Spread the bechamel sauce onto 6 slices of bread.
Place 2 slices of Bayonne ham on top, fold in two between the bechamel and seal with the remaining bread.
Smooth over with the bechamel sauce and sprinkle over the remaining cheese.
Heat in the oven for 8 minutes at 220°C.