Mini croque-monsieurs

Method

1. For the béchamel, heat the butter in a pan over a low-medium heat. Stir in the flour and cook, stirring, for 1-2 minutes. Turn down the heat and, stirring, gradually add the whole milk. Keep stirring until you have a thick sauce. Stir in the dijon mustard and nutmeg, then season.
2. If serving immediately, heat the grill to high. Remove the crusts from the bread (see tips), cut the bread into 60 x 3cm squares and lay on a greased baking sheet. Brush half the squares with a little dijon mustard, then top with a slice of cheese and a piece of ham hock. Dollop on ¼ tsp béchamel.
3. Brush one side of the remaining bread squares with melted butter,then put neatly, butter-side up, on top of the béchamel. If not grilling immediately, cover and refrigerate until needed (see make ahead).
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4. When ready to serve, grill the mini-sandwiches for 5 minutes until golden. Remove from the grill and flatten slightly using a clean baking sheet. Spread ¼ tsp béchamel on top of each square and return to the oven for 5 minutes. Serve on a board, skewering each with a cocktail stick.