Croque Monsieur

  • 50g of soft, salted butter
  • 4 thick slices of white bread
  • 1 large tsp of cake flour
  • 5 tbsp full cream milk
  • 1 large egg yolk
  • 2 tsp of Dijon mustard
  • 75g of Klein Rivier Gruyere, grated
  • 4 slices of smoked ham


This is one of those absolute classics, a must for cold wintry evenings or one of those mornings when you feel as though you could eat a horse. Butter all four slices of bread with half of the butter and place them on a bread board with the butter sides down.Melt the remaining butter in a saucepan over medium heat and add the flour.Stir until well-blended then gradually add the milk, beating all the time until the mixture is thick and creamy.Remove from the heat and stir in the lightly whisked egg yolk, mustard and grated Gruyere.Whisk until the cheese has melted and you have a thick sauce that can be spread. Spread the mixture over 2 of the unbuttered sides of the bread.Place 2 slices of ham on top of the sauce on each of the sandwiches and close.Press down lightly.Heat a frying pan over a medium heat and cook each side for 3 minutes or until they have become golden and crispy. Remove from the pan and cut in half and serve immediately. Serve hot and bubbling.

Prep: 10 Min · Cooking 10 Min · Level: Easy · Makes 2

Sauvignon Blanc. complements this dish.

This is quite a cheesy and rich buttery sandwich, with the Gruyere, and the Sauvignon has nice acid which will cut the richness. Or a red option to complement the cheese, like a light-bodied Bordeaux Blend.

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