Tangy kimchi cuts through the richness of a croque monsieur perfectly. Enjoy with a zingy and crisp green salad.
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Serves
4
Spring Onion
Bread
Butter
Plain Flour
Milk
Mustard
Mature Cheddar Cheese
Smoked Ham
Kimchi
Serves
4
Spring Onion
Bread
Butter
Plain Flour
Milk
Mustard
Mature Cheddar Cheese
Smoked Ham
Kimchi
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the grill to high. Thinly slice the spring onions. Grate the cheddar. Put all the bread onto a baking tray and toast it on one side. Heat the oven to 220°C.
Step 2.
Put the butter in a saucepan set over a medium heat. Let it melt completely, then add the flour. Stir together until the mixture turns a light golden colour and it turns into a smooth paste.
Step 3.
Add the spring onions and cook for 2-3 mins until softened. Whisk in the milk a little at a time until it’s all incorporated and smooth. Cook the béchamel until it comes to a boil. Remove from the heat, stir through the mustard and half the cheddar, then season with salt and pepper.
Step 4.
Spread some béchamel over four toasted bread sides. Top with a sprinkling of cheddar, two slices of ham, kimchi and some more cheddar. Spread 1 tbsp béchamel onto the other slice of toasted bread, then sandwich the croques together, untoasted-side facing out. Spread more béchamel on top, finish with a light scattering of cheddar and bake for 10-15 mins until melted and bubbly.
Step 5.
Switch the oven to grill setting and grill the croques for 2-3 mins until golden on top. Serve immediately.
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