Croque Monsieur & Crémant

Ingredients

What you need:

• Slice(s) of bread. I chose fresh multigrain bread.

• Ham

• Havarti Cheese

Béchamel Sauce:

• Butter (1 tablespoon)

• Flour (1 tablespoon)

• Milk (1 cup)

• Mustard

• Salt, pepper

Instructions:

1. Make the béchamel sauce;

   • Melt 1 tablespoon of butter

   • Whisk in 1 tablespoon of flour

   • When a roux is formed, slowly whisk in 1 cup of milk.

   • Stir until there is a Nâppé consistency (the sauce can coat a spoon).

2. Heat the cast iron or non-stick pan.

3. Butter both sides of the bread.

4. Place both slices in the hot pan.

5. Spread mustard on 1 slice.

6. Add the cheese to both slices.

7. Top with ham.

8. Cover with a lid for about 3 minutes.

9. Slowly place one half on top of the other.

10. Spoon Béchamel on top of the sandwich. Sprinkle cheese on top of the sauce.

11. Broil for 1-2 minutes or use a torch lighter to melt the cheese on top.

    For more visuals, view the video reel here.

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Wine Pairing: Chateau Martinolles Crémant

• Limoux, Southern France

• 60% Chardonnay, 20% Chenin, 10% Pinot Noir, 10% Mauzac