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Open Face Croque Monsieur

Ingredients Quantity
French rolls/ hamburger buns 4 pieces
Dijon mustard 1 tbsp
Butter As required
Chicken mortadella (thinly sliced) 8 pieces
Beef bacon 8 pieces
For the Sauce
Butter 2 tbsp
Flour 2 tbsp
Milk 1 ½ cups
Ground nutmeg 1/8 tsp
Salt & pepper as required
Gruyere cheese (grated) 1 ¼ cups
Parsley (chopped) 1 tsp


  1. Preheat oven to 180°C/ 350°F.
  2. In a small sauce pan, melt butter over medium to low heat. Stir in flour until it forms a roux. Cook for 1 minute without coloring, then whisk in the milk a little at a time. Continue stirring until sauce thickens, for about 5 minutes. Season with salt, pepper, nutmeg and the gruyere cheese. Set aside.
  3. Slice the buns in half and toast in a pan until slightly golden, take out a set aside. In the same pan, fry the bacon until lightly crisp.
  4. Slice rolls in half and spread Dijon mustard over each half. Place in to a baking dish. Top each with 2 slices of chicken mortadella and 1 slice beef bacon.
  5. Pour cheese sauce over top and sprinkle with remaining gruyere cheese. Bake for 10-15 minutes until hot and golden brown on top. Sprinkle with parsley and serve.

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