Recipe by JR Hartman
A simple and delicious sandwich that instantly brings me back to cafe anywhere in Paris. This is a variation of a recipe I found a few years ago. The addition of béchamel sets it apart from most croque Monsieurs.
- 1 tablespoon butter
- 1 1⁄2 tablespoons all-purpose flour
- 1 cup hot milk
- 1⁄4 cup grated gruyere
- 1⁄4 cup grated parmesan cheese
- salt & pepper
- 1⁄4 teaspoon nutmeg
- 2 -3 cups grated gruyere
- 6 -8 slices fresh bread, 1/2 inch thick
- 12 -16 slices deli ham
- honey dijon mustard
Directions See How It's Made
- Preheat oven to 400.
- For the béchamel melt butter in small saucepan over low heat. Whisk in flour and cook, stirring constantly for two minutes. Then slowly whisk in hot milk and cook until thickened. Remove from heat and add cheeses, nutmeg, salt and pepper. Set aside.
- Place bread slices on cookie sheet and bake for 5-7 minutes. Until lightly toasted. Flip bread over and bake for another 2-4 minutes, again until lightly toasted.
- To prepare sandwiches add liberal amount of mustard and 2 slices of ham to a slice of bread. Top with some gruyere and another slice of bread. Arrange the sandwiches on a cookie sheet lined with foil. Spoon béchamel over each sandwich and top with remaining gruyere. Broil until cheese is bubbling and starting to brown.