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Croque Monsieur with Rosemary Butter

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Serves: 4

Ingredients:

  • 20g Western Star Butter
  • 1 tablespoon flour
  • 3/4 cup milk
  • 1 cup grated Bega Tasty Cheese
  • 1 teaspoon seeded mustard
  • 8 slices sourdough bread
  • 125g thinly sliced smoked ham
  • 40g Western Star Butter, extra
  • 4 sprigs rosemary

Method:

Melt butter in a saucepan, add flour and cook, stirring for 1 minute. Whisk in milk and continue cook, whisking continuously until thick and glossy. Simmer for 2 minutes whisking occasionally. Remove from heat, stir in cheese and mustard, cover with plastic wrap and cool.

Spread cooled white sauce on each slice of bread, top 4 bread slices with ham before sandwiching together with remaining bread.

Melt remaining butter in a frypan with rosemary. Panfry sandwiches until lightly browned on both sides. Remove and discard rosemary sprigs. Enjoy immediately.

Cooking Time: 5 minutes

Hints:

White sauce will keep refrigerated for 3-4 days, and can be used to make extra sandwiches.

Photo: Croque Monsieur with Rosemary Butter