Name: undertaker meusieur
Prep time: 25 min
Cook time: 15 min
Yield: 8 servings
Ingredients: 30 slice of soft bread; 100 g of grated cheese; 20 g of butter; 20 g of bechamel sauce; 8 slice of ham

undertaker meusieur

Step 1 Preheat the oven to 240 ° C. Step 2 Make the bechamel sauce. Step 3 Place a layer of béchamel, grated cheese, 1/2 slice of ham, bechamel and grated cheese on 1 slice of lightly buttered bread. Close with the second slice of bread and cover the croque-monsieur with béchamel and grated cheese. Step 4 Place the 4 croque-monsieur on the oven plate covered with aluminum foil (be careful not to let them burn in the oven). Bake 15 to 20 minutes. Step 5 Enjoy with green salad. I add my grain of salt

French Sandwich Egg Ham Croque

Course: Main course

Preparation: 25 minutes

Cooking: 15 minutes

Cost per serving: 0,67 €

Energy: 441 kcal / serving

Nutritional score:

Instructions

1. Step 1 Preheat the oven to 240 ° C. Step 2 Make the bechamel sauce. Step 3 Place a layer of béchamel, grated cheese, 1/2 slice of ham, bechamel and grated cheese on 1 slice of lightly buttered bread. Close with the second slice of bread and cover the croque-monsieur with béchamel and grated cheese. Step 4 Place the 4 croque-monsieur on the oven plate covered with aluminum foil (be careful not to let them burn in the oven). Bake 15 to 20 minutes. Step 5 Enjoy with green salad. I add my grain of salt

Notes

for cheese, butter, béchamel you have to take several of each.

Questions

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Reviews

Grcy

tested june, 14 2021

nov., 23 2020

tested nov., 04 2020

tested oct., 12 2020

tested aug., 29 2020

tested mar., 27 2020

tested mar., 05 2020

D0lly

jan., 31 2020

Laulau1

nov., 05 2019

Très bon. Voulant faire un repas très rapide, j'ai utilisé de la béchamel en brique. Pas déçue. J'ai tartiné les faces intérieures des pains de mie avec du boursin ail et fines herbes (utilisation de reste). Merci.

Sophinette

feb., 17 2019

Pas compliqué à faire. Très bon croque pas sec

Guest6298

apr., 05 2018

Str

mar., 23 2018

Guest5254

mar., 08 2018