This is a delicious snack when made with plenty of finely sliced good-quality ham. We serve it at the bar in Le Miedzor, my Swiss alpine restaurant in Crans-Montana; it’s always very popular with a glass of local wine. For a light lunch or supper, serve it with a green salad.
SERVES 6
12 slices of sandwich loaf, about 11cm square
1 litre chilled béchamel sauce, well seasoned with freshly grated nutmeg, pepper and a touch of cayenne pepper
18 slices of ham, cut to the same size as the bread
120g Aletsch or Gruyère, freshly grated
Lay a slice of bread on your work surface. Using a palette knife, spread a layer of béchamel over the slice, then place 2 slices of ham on top. Add a second layer of béchamel then place another slice of bread on top, pressing lightly on it. Place another slice of ham on top, then spread a generous layer of béchamel over the ham.
Repeat with the remaining ingredients to make 6 croque-monsieurs in total and place them on a baking tray. Sprinkle the grated cheese over the top of them and press lightly into the béchamel so that it sticks well. Cover the tray with cling film and refrigerate until ready to serve.
Preheat the oven to 180°C/Gas 4. Bake the croque-monsieurs in the oven for 15 minutes. Serve on individual plates, either whole as they are, or cut into triangles.