Country style croque monsieur, ham on the bone, smoked bacon and comté cheese with maille white wine mustard bechamel and mâche salad.

Preparation time: 30 min

• For the preparations
  In a sauce pan on medium heat, melt the butter, add the flour and wisk it well to make a roux. Add the milk and get it lightly thick and smooth as a bechamel, remove from the stove and add the Maille white wine mustard.In a dry hot pan sear the bacon and reserve it on a scott towel.Shred the comté cheese.
• For the croque monsieur
  Spred the bechamel on the slices of country bread, add the ham, the bacon and the cheese and close it.With a pastry brush, spred a little bite of butter on the outside of the croque monsieur, put it on a baking tray with parchement paper.
• For the platting
  Put the croques in the oven for 10 minutes, and flip it after 5 minutes, making sure that it will be golden brown on both sides, cut it in half with a bread knife.In a bowl, put the mâche salad, the Maille apple cider vinegar, the oliv oil, salt and pepper, and mix it well.On a plate, put a handfull of salad, the croque monsieur aside and finish the decoration with dots of Maille white wine mustard for the decoration and the taste.