Thursday, 1 June 2017

CROQUE MONSIEUR....with chicken and asparagus

bechamel sauce...

60 grams butter
1/4 cup plain flour
1 1/2 cups milk
1 tablespoons mustard sauce
1/2 teaspoon nutmeg
salt to taste


8 slices thick bread
4 slices leg ham
4 - 6 slices tasty cheese (depends on size of bread)
1 barbecue chicken, sliced
1 jar asparagus


8 tablespoons shredded tasty cheese
8 tablespoons shredded colby cheese

preheat oven to 180 c. line a large baking tray with baking paper.

to make the a saucepan over medium heat, melt the butter until foamy.  whisk in the flour. when boiling, whisk for 1 minute. gradually add the milk, whisking until thick and smooth.  remove from heat and whisk in the mustard, nutmeg and salt.

toast one side of each slice of bread. place the slices on a board, toasted side down. spread the bread evenly with  bechamel sauce.

place 4 slices of the bread onto the baking tray and top each with a slice of ham, then the slice of cheese, then some sliced chicken and lastly divide the asparagus between them.

top  with the other slices of bread, sauce side up.

sprinkle each with 2 tablespoons of tasty and 2 tablespoons colby cheese.

cook until the top is brown and bubbling.

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