Flat croque with cheese cream ham and grilled vegetable skewers by Cyril Lignac

Ingredients

For 4 servings

• •4 4 Bun(s)
• •4 4 slice(s) White ham
• •4 4 Cheddar slice(s)
• •20 g 20 g Sweet butter
• •15 g 15 g Flour
• •10 cl 10 cl Whole milk
• •20 g 20 g Whole liquid cream
• •50 g 50 g Grated Parmesan
• •20 g 20 g Cheddar grated
• •1 1 Egg yellow(s)
• •Olive oil
• •Salt, pepper
• •For grilled vegetables
• •1 1 Courgette
• •12 12 Cherry Tomato
• •Chou-fleur
• •1 1 Broccoli(s)

Method

1. 1.preparation of skewers
2. 2.Preheat the oven to 200 °C. Cut the zucchini into regular cubes, not too big. On skewer peaks, put on cherry tomatoes, zucchini cubes, cauliflower tops and broccoli bouquets. Adjust to the size of the skewer peaks. Book. Place the skewers in an oven dish. Season with salt and pepper. Bake seven minutes.
3. 3.Cheese sauce
4. 4.In a saucepan, melt the butter. Add the flour. Cook 3 minutes over low heat. Pour the milk and then the cream. Drain to avoid lumps. Add the grated Parmesan. Mix. Out of the fire, incorporate 1 egg yolk. Mix. Add grated cheddar, season with salt and pepper.
5. 5.Preparation
6. 6.Cut the bins in half. Place the base mie against the board. Spread a spoonful of cheese cream on each base. Add a slice of ham, a slice of cheddar and a spoonful of cheese cream. Close with the hat, the mie outwards. Heat a skillet with a hint of olive oil and some butter. Let it foam. Brown the croques on both sides by pressing slightly with the spatula. Book warm.
7. 7.Dressing
8. 8.Serve with grilled vegetable skewers. Put the croques on the plates.