Courgettes are such a versatile vegetable. They work in their raw state or taste delicious in sweet cakes and muffins or savoury when roasted or baked. Char grilled courgettes are sublime! It brings out the natural sweetness and adds that charred bitterness that works so great here.
Charred veg of any sort is delicious in a sandwich. There is no ham needed in this grilled cheese interpretation of the French classic Croque Monsieur – meaning Bite Mister or maybe its Mister Bite!
This glorious sandwich is worth all the effort.
Charred Courgette, spicy mustard, crunchy bread, creamy bechamel, grilled cheese = The ultimate indulgence at lunch time.
Enjoy this one,
Lou 🙂
Makes 2 large sandwiches
For the grilled courgette:
- 1 large organic courgette
- Oil
For the bechamel sauce:
- 20g Butter
- 20g Flour
- 200ml Milk
- 1 onion diced
- 1 clove garlic crushed
- 1 Bay leaf
- 2 cloves
- A pinch nutmeg
- Small pinch salt and pepper
For the mustard mayo
- 2 tablespoons of mayonnaise
- 1 teaspoon dijon mustard
For the sandwich:
- 150g cheddar cheese grated
- 4 thick slices of sourdough bread
- A knob of butter melted
For the grilled courgette:
- Get a griddle pan on the hob nice and hot- you can use a frying pan instead if you wish.
- Wash and dry the courgette then slice it long ways keeping the slices about 5mm thick.
- Spray or drizzle oil on the courgettes and when the griddle pan is smoking hot add the courgettes to get those nice charred bar marks.
- Don’t move the courgettes for a couple of minutes. Then using a thongs lift and turn to do the other side.
- Add to a plate to cool, repeat with the rest of the courgette slices.
To make the bechamel:
- Add the milk, chopped onion, garlic, bay leaf, cloves and grated nutmeg to a pot and slowly bring the milk to the boil. Take off the heat immediately and leave to infuse for 10-20 minutes.
- In another pot add the butter and flour and cook until it turns a golden brown colour, use a wooden spoon to stir it.
- Strain the milk and whisk in gradually until you have a thickened sauce, check the seasoning and adjust if it needs something. Whisk and cook on a low heat for a further few minutes.
- Add the sauce to a bowl and set to one side.
To make the mustard mayo. Simply mix the mayonnaise and mustard together in a small bowl.
To make the sandwich.
- Heat the grill area of the oven.
- To make one sandwich: Take 2 slices of sourdough and brush one side of each with melted butter. (If making for 2 people brush all 4 slices with butter now)
- Grill the buttered sides until toasted.
- In the meantime chop the grilled courgettes into thick pieces.
- Take the sourdough from the grill and turn over the slices.
- On one piece add a layer of mustard mayo, top with a spoon of bechamel sauce, then add a layer of grilled courgettes, top that with a handful of grated cheese. Put the second slice of sourdough on top. Add another layer of bechamel sauce and top that with grated cheddar cheese.
- Return the generous sandwich to the grill – let it bubble and char and toast. Keep a watchful eye on it!
Take from the grill and cut in half with a bread knife!
Tuck in. 🙂
