Croque monsieur is a French bistro classic made by layering whole-grain bread with beef ham and béchamel, then baking until the cheese on top bubbles. Its controlled portion and whole-grain bread make it a diabetes-friendly evening snack.
Melt the butter, stir in the flour and cook for 1 minute, then gradually whisk in the milk, season with salt and cook for 5 minutes until thickened.
Spread béchamel on the bread slices, layer the beef ham, close the sandwiches and top with the remaining béchamel and grated kaşar.
Bake in an oven preheated to 200°C for 20 minutes until the cheese bubbles and turns golden.
Whisk the béchamel constantly as it cooks, or it will turn lumpy. Taking it out too early leaves the cheese not fully melted, so wait until it bubbles. Allergens: contains gluten (bread/wheat flour), milk and dairy (béchamel, kaşar).
Adding a pinch of grated nutmeg to the béchamel brings it closer to the classic French bistro flavour.
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