1 Preheat oven to 400 degrees F.
2 Make the bechamel sauce. Melt butter in a small saucepan on
medium/low heat until it just starts to bubble. Add the flour and
cook, stirring until smooth, about 2 minutes. Slowly add the milk,
whisking continuously, cooking until thick. Remove from heat. Add
the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of
the grated Gruyere. Set aside.
3 Lay out the bread slices on a baking sheet and toast them in the
oven, a few minutes each side, until lightly toasted. For extra
flavor you can spread some butter on the bread slices before you
toast them if you want.
(Alternatively, you can assemble the sandwiches as follows in step
four and grill them on a skillet, finishing them in the broiler with
the bechamel sauce.)
4 Lightly brush half of the toasted slices with mustard. Add the
ham slices and about 1 cup of the remaining Gruyere cheese. Top
with the other toasted bread slices.
5 Spoon on the bechamel sauce to the tops of the sandwiches.
Sprinkle withthe remaining Gruyere cheese. Place on a broiling
pan. Bake in the oven for 5 minutes, then turn on the broiler and
broil for an additional 3 to 5 minutes, until the cheese topping is
bubbly and lightly browned.
If you top this sandwich with a fried egg it becomes a Croque
Madame.
Serving
Suggestions
Serving Size 1, Serves 4
Originally Submitted
10/24/2012
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