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Croque Monsieur
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| 1 Tbsp. | butter |
| 1 Tbsp. | flour |
| 3/4 cup | milk |
| Salt | |
| freshly ground black pepper to taste | |
| Pinch | freshly grated nutmeg |
| 3 ounces | Gruyère cheese, grated, (about 3/4 cups grated) |
| 1/8 cup | grated Parmesan cheese |
| 6 ounces | ham, sliced |
| 4 slices | French or Italian loaf bread |
| Dijon mustard |
1 For the béchamel sauce: Melt the butter in a small saucepan on low heat until it starts to bubble. Add the flour, cook for 2-3 minutes, stirring continuously until smooth. Add the milk slowly, stirring continuously with a whisk and cook until it thickens. Remove from heat and season with salt, pepper, and nutmeg. Stir in the Parmesan and 1/8 cup of the grated Gruyère. Reserve for later.
2 Butter the bread slices lightly and evenly on both sides and lay them out on a baking sheet. Toast them in the oven until lightly golden.
3 Spread one side of each bread slice with mustard. Place the slices of ham evenly on two of the slices of bread along with about 1/2 cup of the Gruyère cheese. Place the other toasted bread slices, mustard side down, on top.
4 Spread the béchamel sauce to cover the tops of the sandwiches. Sprinkle evenly with the remaining Gruyère cheese. Place on an oven-safe pan and bake 5 minutes at 350 degrees, then place under the broiler and broil for an additional 3 to 5 minutes, until the cheese mixture on top is bubbling and lightly browned.
Serve with a nice salad and some French fries for a perfect lunch treat.
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