Croque Monsieur With Sundried Tomatoes

• 16 PCS Pain De Mie
• 50 G  Light Butter with 75% less fat
• 50 G Flour 
• 50 CL Unsweetened Almond Milk 
• 4 Tbsp 0 fat milk
• 50 G Grated Parmesan
• 4 Fresh Mozzarella Slices
• 80 G Sundried Tomatoes 
• 15 Basil Leaves
• 4 Tbsp Grated Parmesan

Directions:

Bechamel:

• 50 G Of Elle&Vire Light Butter 60% Fat.
• 50 G Of Orgran all purpose Flour.
• 50 CL Of La Mandorle Unsweetened Almond Milk.
• 4 Tbsp Of Regilait Powdered Fat Free Milk.
• 50 G Of Grated Parmesan.

Garnish:

• 4 Fresh Mozzarella Slices.
• 80 G Of Adonis Valley Sundried Tomatoes.
• 15 Basil Leaves.
• 4 Tbsp Of Grated Parmesan.

Full Recipe:

• Melt The Butter In A Pot Then Add The Flour And Stir For 15 Seconds. Add La Mandorle Milk Slowly While Whisking Them.
• Add The Powdered Milk Then Cook On Low Heat Till The Mix Is Thickened. 
• Add The Grated Parmesan Cheese, Mix Well And Let The Bechamel Cool Down.
• Cut The Sundried Tomatoes Then Cut The Mozzarella Cheese Into Thin Slices.
• On The Pain De Mie, Add 1 Tbsp Of The Bechamel Mix,1 Sundried Tomato , 2-3 Basil Leaves, And 5 Pieces Of Mozzarella.
• Cover It With Another Slice Of Pain De Mie Then Spread Another Tbsp Of Bechamel On It, Top With Parmesan Cheese.
• Repeat The Same Process For The Other 8 Croque Monsieur.
• Add To The Oven For 5 Minutes.
• Serve Immediately With A Side Salad.