Croque Monsieur with Bresc Pesto alla Genovese, salmon and Beemster Garlic - crunchy and full of flavor

Ingredients

500 g grated Gruyère or Emmental
250 g smoked salmon pieces
25 g soft butter
20 g Bresc beemster garlic
20 slices of pain qnip brioche
1 box of arugula cress

For the pesto béchamel sauce:
1250 ml milk
200 g Bresc Pesto alla Genovese
125 g butter
125 g flour
Salt and pepper

Preparation method

Making the pesto béchamel sauce:
Melt the butter in a pan over low heat.
Add the flour and Bresc Beemster garlic, stirring until a roux forms. Let it cook for 1-2 minutes without browning.
Gradually add the milk while stirring continuously until a smooth sauce forms. Let it thicken into a light béchamel.
Stir in the Bresc Pesto alla Genovese and season with salt and pepper.

Assembling the Croque Monsieur:
Spread a thin layer of pesto béchamel sauce onto the slices of pain qnip brioche.
Distribute the smoked salmon evenly over the coated slices.
Sprinkle some grated cheese over the salmon and place the other slices of brioche on top.
Lightly coat the top of the croque monsieur with pesto béchamel and sprinkle with a bit of grated cheese.
Bake in an oven at 175°C until both sides are golden brown.
Garnish with arugula cress and a drizzle of Pesto alla Genovese before serving.