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PANINI - HAM - Croque Monsieur Panini
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Croque Monsieur Panini Williams-Sonoma Ingredients | |
| 5 Tbs. | unsalted butter |
| 2 Tbs. | all-purpose flour |
| 1 cup | milk |
| 1 | bay leaf |
| 1 | fresh thyme sprig |
| Pinch | freshly grated nutmeg |
| Kosher salt, to taste | |
| freshly ground pepper, to taste | |
| 6 oz. | Gruyère cheese, grated |
| 8 slices | sweet batard |
| 4 tsp. | Dijon mustard |
| 12 oz. | thinly sliced ham |
Directions
Preheat an electric panini press on the panini setting according to the manufacturer’s instructions.
In a small saucepan over medium heat, melt 2 Tbs. of the butter. Add the flour and cook, stirring, until well combined and lightly golden, about 2 minutes. Slowly whisk in the milk, then add the bay leaf, thyme sprig, nutmeg, salt and pepper. Cook, whisking, until the mixture simmers and thickens slightly, 2 to 3 minutes. Add 2 oz. of the cheese and whisk until melted. Remove and discard the bay leaf and thyme sprig. Keep the Mornay sauce warm.
In another small saucepan over medium heat, melt the remaining 3 Tbs. butter. Brush one side of each bread slice with melted butter. Turn 4 of the slices over and brush each with 1 tsp. mustard. Top each with 1 oz. cheese, 3 oz. ham and about 1/4 cup Mornay sauce, spreading it evenly over the ham. Cover each with one of the remaining bread slices, buttered side up.
Place 2 sandwiches on the preheated panini press and close the lid. Cook until the cheese is melted and the bread is toasted, about 4 minutes. Transfer to a plate. Repeat to cook the remaining sandwiches. Serve immediately. Serves 4.
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