Croque Monsieur (with Smoked Turkey)

Method

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1. 1For the béchamel, melt the butter in a small saucepan, add the flour and stir for 1-2 minutes until foaming but not browned.
2. 2Gradually whisk in the cold milk. Cook for 4-5 minutes, whisking, until the sauce coats the back of a spoon; season with salt, pepper and nutmeg, stir in a handful of the cheese and take it off the heat.
3. 3Heat the oven to 200 °C and line a tray with baking paper. Spread four slices of bread thinly with mustard and the other four with a spoonful of béchamel each.
4. 4Top the mustard slices with two slices of turkey and a little grated cheese. Close with the béchamel slices, sauce side down.
5. 5Spread the remaining béchamel thickly over the tops and sprinkle with the rest of the cheese. Lightly butter the bottoms and place the sandwiches on the tray.
6. 6Bake for 10 minutes until the bottoms are toasted and the cheese has melted. Then switch to the grill (broiler) for 2-3 minutes, watching closely, until bubbling and golden brown.
7. 7Let rest for 2 minutes, cut in half and serve hot with a green salad.