Mini Croque Monsieurs
By Georgia Hearn

Steps

1. For the Béchamel, heat the butter in a pan over a low-medium heat. Stir in the flour and cook, stirring, for 1-2 minutes. Turn down the heat and add the whole milk. Keep stirring until you have a thick sauce. Stir in the Dijon mustard and season.

2. Heat the grill to high. Remove the crusts from the bread, cut them into quarters and lay on a greased baking sheet. Brush half the squares with a little Dijon mustard, then top with a slice of cheese and a piece of ham hock. Dollop on pea-sized of Béchamel.

3. Brush one side of the remaining bread squares with melted butter, then put neatly, butter-side up, on top of the Béchamel.

4. Grill 5 minutes until golden. Remove and spread remaining Béchamel on top of each square and return to the oven for 5 minutes. Serve!