Croque Monsieur

Instructions

1. 1

   Melt the Butter in a small Saucepan over medium heat. Once it foams, add the All-Purpose Flour all at once and whisk constantly for 1–2 minutes until the mixture smells slightly nutty and looks pale golden — this cooks out the raw flour taste.

2. 2

   Gradually pour in the Milk warmed in a slow, steady stream, whisking vigorously the entire time to prevent lumps. Continue whisking over medium heat for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and season with Salt, White Pepper, and a pinch of Nutmeg. Set aside.

3. 3

   Preheat your Oven to 400°F. Line a Baking Sheet with Aluminum Foil. Lay all 4 bread slices on the baking sheet and spread one side of each slice lightly with softened Butter. Bake for 5 minutes until just lightly toasted on top.

4. 4

   Remove from the Oven. Flip all 4 slices so the toasted sides face down. Spread a thin layer of Dijon Mustard on the untoasted (now top-facing) side of all 4 slices.

5. 5

   Sprinkle about a quarter of the grated Gruyere Cheese evenly over the mustard side of 2 slices (these will be the bottoms). Divide the Ham evenly over those same 2 slices, folding it to fit neatly. Close the sandwiches by pressing the remaining 2 slices on top, mustard-side down.

6. 6

   Spoon the béchamel generously over the top of each closed sandwich, spreading it all the way to the edges with a Spatula. Divide the remaining Gruyere Cheese evenly over the béchamel-topped sandwiches.

7. 7

   Bake at 400°F for 8–10 minutes until the béchamel is set and the bread is heated through. Then switch the Oven to broil (high) and broil for 2–3 minutes, watching closely, until the top is deeply golden, bubbly, and spotted with brown. Serve immediately.

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