Maximus wood-fired croque-monsieur

Mornay sauce

• 500 g whole milk
• 40 g butter
• 40 g flour
• A pinch of cumin
• 1 egg

Assembly

• 8 slices of sandwich bread
• 200 g grated Comté or Gruyère
• 4 slices of cooked ham
• 2 eggs (for the croque-madame variation)

Mornay sauce

1. Light the Maximus wood-fired oven. Melt the butter over a low heat.
2. Add the flour and whisk over a low heat until the mixture turns slightly golden.
3. Add the milk little by little, whisking to avoid lumps. Tip: warming the milk beforehand speeds up the cooking.
4. Cook over a low heat until you have a smooth, creamy sauce. Add the cumin, the egg and some of the grated cheese. Mix.

Assembly and baking

1. Spread 4 slices of sandwich bread with a generous layer of Mornay sauce. Cover completely with the ham, then add the grated cheese (keep a little back).
2. Spread the other 4 slices with a thinner layer of sauce and place them on top (sauce side up). Scatter the rest of the grated cheese over the top.
3. Croque-madame variation: press down in the centre with a spatula and break an egg into the hollow before baking.
4. Bake on a tray at about 250°C with no flames for 15 minutes. Serve immediately with a green salad.