Croque Monsieur
(from rkcoll’s recipe box)
2004, Barefoot in Paris
Prep time: 5 minutes
Cook time: 25 minutes
Serves 8 people
Categories: French
Ingredients
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups hot milk
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- pinch of nutmeg
- 12 oz Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 white sandwich bread, crusts removed
- Dijon mustard
- 8 oz baked Virginia Ham, sliced but not paper thin
Directions
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Preheat the oven to 400˚F (200˚C).
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Make béchamel sauce
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To the béchamel sauce, add 1/2 cup grated Gruyere, and the Parmesan and set aside.
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To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes until toasted.
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Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread.
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Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.
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Turn on the brioler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.
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Serve hot.