10/09/2026
DON Double Smoked Leg Ham layered with nutty Gruyère, Dijon mustard and creamy béchamel between slices of golden sourdough. Baked until bubbling, then grilled for a perfectly golden finish. IS DON. IS GOOD.
Serves: 2
Ingredients
Béchamel
25g unsalted butter
25g plain flour
250ml milk
¼ tsp ground nutmeg
Fine sea salt
Freshly cracked black pepper
Croque Monsieur
4 slices white sourdough
2 tbsp Dijon mustard
150g DON Double Smoked Leg Ham
120g Gruyère, grated
20g unsalted butter, softened
Method
Preheat the oven to 200°C.
To make the béchamel, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, for 1 minute.
Gradually whisk in the milk and cook for 3–4 minutes, or until smooth and thickened. Add the nutmeg and season with salt and pepper. Stir to combine.
Lightly toast the bread. Spread one side of each slice with the softened butter. Turn over and spread the other side with Dijon mustard.
Place 2 slices of bread, butter-side down, on a baking tray lined with non-stick baking paper. Top with half the Gruyère, the DON Double Smoked Leg Ham and a spoonful of béchamel.
Sandwich with the remaining bread, butter-side up. Spoon over the remaining béchamel and sprinkle with the remaining Gruyère.
Bake for 10–12 minutes, or until bubbling. Place under a hot grill for 2–3 minutes, or until golden.
Serve immediately.
