Good Lifestyle

Think of a gentleman of Croque as aham and cheese Sandwich on steroids (which is also more difficult to pronouce). In a gentleman Croque, the ham is mined, thecheese is an intensely hazel Gruyère, founded in a blanket of béchamel (delicious sauce and rich in milk and spices), then all the package is served golden and bubbling directly from the oven. Normally, the result is a BioLife Calorie Bonanza, but in this recipe, we create a one-knife knife case instead, which manages to deliver to decadence without the excess of calories. You can serve this with a spinach, an apple andGoat cheese salad (If you are all booked on cheese, let it out) and a glass of red wine for a dinner of the week that will take the sting of the work day or share the wealth of cheese and serve this during a having dinner.

Nutrition:410 calories, 12 g of grease (6 g saturated), 870 mg of sodium

Serve 4

You will need

1 tablespoon of butter
1 tablespoon of flour
1 cup of low fat milk
1/2 cup of gruyere shredded or other Swiss cheese
Pinch of grated nutmeg
Black salt and pepper
4 TSP Dijon mustard
4 slices of thickness of country bread, slightly grilled
Ham 8 oz Black Forest Ham in 8 Slices

How to do it

1. Preheat grill.
2. Melt the butter in an average pan over medium heat.
3. Stir in flour and cook, stirring until golden brown.
4. Add the milk, whipping to prevent any pieces of forming.
5. Simmer for 5 minutes until the sauce thickens, then stir in the cheese.
6. Cook the béchamel for a few minutes, until uniformly melting cheese, then the season with nutmeg and salt and pepper.
7. Spread a mustard's teaspoon on each piece of bread, then high with ham.
8. Place on a pastry plate, then ladle on the béchamel.
9. Place the pastry plate on the middle rack and grill for about 5 minutes, until the béchamel is bubbling and well browned.

Eat

The sandwiches of knives and forks realize the feat impossible to feel more substantial while being lighter. Follow the same grill technique here for one of these combinations:

• Roasted turkey, potato sausage stuffing, sauce
• Roasted beef with garlic-rosemary, caramelized onions, spicy mustard, Provolone cheese
• Roasted vegetables, pesto, fresh mozzarella

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