Ingredients:

  • 1 tablespoon (14g) Unsalted Butter
  • 1 tablespoon (8g) All-Purpose Flour
  • ½ cup (120ml) Whole Milk (warmed slightly)
  • 1 teaspoon Dijon Mustard
  • A tiny pinch Ground Nutmeg
  • Salt and Freshly Ground Black Pepper to taste
  • 4 large, good-quality Plain Croissants
  • 8 ounces (approx. 225g) Black Forest Ham (thinly sliced)
  • 4 ounces (approx. 115g) Gruyère Cheese (shredded or thinly sliced)
  • 2 ounces (approx. 55g) Sharp Cheddar Cheese (shredded or thinly sliced)
  • 1 tablespoon Freshly chopped Parsley (for garnish, optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute (creating a roux). Slowly whisk in warm milk until smooth. Simmer gently until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in Dijon mustard, nutmeg, salt, and pepper.
  3. Prepare Croissants: Carefully slice each croissant horizontally, being mindful not to crush the delicate layers.
  4. Layer the Base: Place the bottom half of the croissants on the prepared baking sheet. Evenly spread a thin layer of the Dijon béchamel onto the bottom halves.
  5. Build the Sandwich: Layer with Black Forest ham, then evenly sprinkle with the mixed cheeses (Gruyère and Cheddar). Spread a small amount of béchamel onto the top halves of the croissants and place them onto the filling.
  6. Bake for 8–10 minutes, or until the cheese is bubbling and the croissant edges are turning a deeper golden brown. Watch carefully if finishing under the broiler.
  7. Finish & Serve: Remove from the oven. Let rest for 1 minute. Garnish with fresh parsley if using, and serve immediately while piping hot.