Béchamel Sauce (enough for 2 sandwiches)
2 Tbsp (about ⅛ cup / 28 g) unsalted butter
2 Tbsp (about ⅛ cup / 16 g) all-purpose flour
6 fl oz (¾ cup / 180 ml) whole milk
Salt, to taste
Freshly ground black pepper, to taste
⅛ tsp Dijon mustard
Dash of ground nutmeg
Cheddar cheese squeeze, for topping
Sandwich (makes 2)
4 thin slices good-quality white or sourdough bread
About 4 thin-sliced beef (≈1.3 oz / 37 g total)
¾ cup (≈3 oz / 85 g) grated cheddar cheese — swapped for Gruyère/Emmental
2 Tbsp (≈0.13 cup / 10–12 g) grated Parmesan
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