Croque Monsieur Loaded Pittas

Ingredients
- 200ml milk
- 20g flour
- 20g butter
- Salt and pepper
- 2 large pitta breads
- 2tsp harissa
- 6 slices of ham
- 100g Gruyère cheese
- 1/2 red onion, sliced
- 12 Kalamata olives
- 50g SunBlush® tomatoes
- Handful of basil leaves
- 80g cheddar
Instructions
Method:
- Pour the milk into a pan, add the flour and butter, then slowly bring to a boil. Whisk continuously to a thick, smooth and glossy sauce.
- Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper, then set aside.
- Heat a griddle pan on medium-low heat.
- Slice the pittas in half then spread a tsp of harissa on the base of each pitta half.
- Divide the ham and Gruyère cheese between each pitta, then add the onions, olives, SunBlush® tomatoes and basil.
- Place the pittas in the pan cook for 3-4 minutes and then turn over. Spread the butter sauce on the side that has cooked and add the cheddar.
- Cook for another 3-4 minutes or until cheese has melted, then serve.
Chef’s Tip
Using a dry pan will make it easier to turn over the pitta when it’s cooked. It will stick if you try turning it over too soon.