Mini Croque Monsieurs

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Oven temp: 180C, 350F, Gas 4

Put the milk with the bay leaf in a saucepan and slowly bring to simmering point.  Remove from the heat and set aside to infuse for 8-10 minutes.  Remove the bay leaf.

Place the butter in a saucepan and heat until melted. Stir in the flour and cook over the heat for 1 minute stirring constantly. Return the saucepan to your hob and gradually whisk the milk into the cooked roux, whisking constantly.  Bring the béchamel up to simmering point and continue simmering on the gentlest heat for 2-3 minutes, stirring regularly.  Season with salt and pepper.

Place 2 bread slices on the work surface. Top each with ham, mustard and sliced Gruyère. Top with remaining bread. Heat a large frying pan over a low heat. Brush sandwiches with 1 tablespoon melted butter. Add to pan and cook until deep golden brown, about 2 minutes per side. Repeat with remaining sandwiches.

Transfer to small baking sheet. Spoon bechamel sauce, then grated cheese over sandwiches. Bake in the oven until cheese begins to brown, about 2 minutes.

Cut each sandwich into 4 equal pieces and serve on a platter