Vegetarian croque with spinach, Gruyère and light béchamel

Ingredients

For 1 serving

• Whole wheat bread80 g
• Reduced-fat milk80 ml
• All-purpose flour8 g
• Butter5 g
• Gruyère30 g
• Spinach100 g
• Mustard1 teaspoon
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, mustard,

Method

1. Melt the butter in a small pan over low heat, add the flour and whisk for 1 minute; pour in the cold milk in a thin stream, still whisking, and cook for 3 minutes, until the béchamel is thick and coats the spoon. Season with nutmeg and a pinch of salt.
2. Wash the spinach and wilt it in a pan over medium heat with just the water clinging to the leaves for 2–3 minutes, until collapsed; let it cool slightly, squeeze it well and salt lightly.
3. Grate the Gruyère. Spread the slices of wholemeal bread with the mustard and half the béchamel.
4. Fill half the slices with the spinach and half the Gruyère, close with the other slices and spread the remaining béchamel on top; sprinkle with the rest of the cheese.
5. Wipe the non-stick pan, put in the croque, cover and cook over medium-low heat for 4 minutes; flip it with a spatula, turn it back cheese side up and cook covered for another 4 minutes, until the bread is golden underneath and the cheese is melted and stringy.