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sandwich · British
Fish Finger Sandwich
Crisp oven-baked cod fingers tucked into toasted bread rolls with lemon-caper mayonnaise and cool cucumber for a bright, satisfying British classic.
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French
Croque-Monsieur
A classic French toasted ham and cheese sandwich layered with Dijon, nutty Gruyère, and a light béchamel. Baking melts the filling while the sauce turns golden and bubbling on top.
40 min
2 portions
Medium
Comment préparer
1
Melt 20 g of the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, until the mixture is smooth and lightly foamy.
2
Gradually whisk in the warm milk. Simmer for 3 to 4 minutes, whisking often, until the béchamel is thick enough to coat a spoon. Stir in the nutmeg and a small pinch of salt, then remove from the heat.
3
Heat the oven to 220°C. Line a baking sheet with parchment. Spread the remaining butter over one side of each bread slice, then place the slices butter-side down on the sheet.
4
Spread the Dijon mustard over two slices. Top each with half of the ham and 40 g of the Gruyère, then close with the remaining bread slices, buttered side up.
5
Spread the béchamel over the tops of the sandwiches. Sprinkle evenly with the remaining Gruyère and the Parmesan, keeping the topping close to the edges so it browns without spilling excessively.
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6
Bake for 10 to 12 minutes, until the bread is crisp and the cheese is melted. Switch to the broiler for 1 to 2 minutes, watching closely, until the tops are deeply golden and bubbling.
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7
Rest the sandwiches for 2 minutes, then cut each in half and serve immediately while the centers are molten and the crust remains crisp.
Pourquoi cette recette fonctionne
Dijon adds brightness to the rich ham and cheese, while béchamel protects the bread from drying and creates the signature bubbling, bronzed crust under the broiler.
Conservation et réchauffage
Comment la conserver
Assemble the sandwiches without the béchamel topping, cover, and refrigerate for up to 24 hours. Prepare and refrigerate the béchamel separately for up to 3 days.
Comment la réchauffer
For best texture, bake chilled assembled sandwiches at 190°C until hot and bubbling, 12 to 15 minutes. Do not microwave, as the bread becomes soft.
Nutrition / portion
756kcal
43,83 gprotéines
48,30 gglucides
42,53 glipides
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