Mary Berry’s croque monsieur recipe
 Wonderfully naughty snack, brunch or lunch – great for hungry teenagers. Sit a fried egg on top of the sandwich and it becomes a croque madame. Choose a good quality ham, ideally hand carved from a freshly cooked joint. 50g/1¾oz butter4 slices white bread2 tbsp Dijon mustard4 thin slices smoked ham100g/3½oz Gruyère cheese, coarsely grated 15g/½oz plain flour 150ml/5fl oz hot full-fat milk pinch ground nutmegsalt and freshly ground black pepper 50g/1¾oz butter 4 slices white bread 2 tbsp Dijon mustard 4 thin slices smoked ham 100g/3½oz Gruyère cheese, coarsely grated 15g/½oz plain flour 150ml/5fl oz hot full-fat milk pinch ground nutmeg salt and freshly ground black pepper Method Preheat the grill to medium. Line a baking sheet with foil.Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches.Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling.Leave for a few seconds before slicing in half, then serve hot. Preheat the grill to medium. Line a baking sheet with foil. Preheat the grill to medium. Line a baking sheet with foil. Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches. Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches. Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Melt the remaining butter in the saucepan, whisk in the flour and heat for a few seconds. Whisk in the hot milk until thickened. Remove from the heat and add the nutmeg and 25g/1oz of the cheese. Season with salt and pepper. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling. Spread the white sauce over the top of both sandwiches and sprinkle with the remaining cheese. Put back under the grill for about 5 minutes, or until the cheese has melted and the top is golden brown and bubbling. Leave for a few seconds before slicing in half, then serve hot. Leave for a few seconds before slicing in half, then serve hot.