Croque Monsieur

Name: Croque Monsieur
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: Béchamel Sauce: 2 tablespoons unsalted butter; Béchamel Sauce: 2 tablespoons all-purpose flour; Béchamel Sauce: 1 1/2 cups whole milk, warmed; Béchamel Sauce: 1/4 teaspoon ground nutmeg; Béchamel Sauce: Salt and freshly ground black pepper, to taste; Béchamel Sauce: 1/2 cup grated Gruyère cheese; Sandwiches: 4 thick slices of good quality white bread, or brioche.; Sandwiches: 4 teaspoons Dijon mustard; Sandwiches: 4 slices of high-quality cooked ham (Jambon de Paris is ideal); Sandwiches: 4-8 slices of Gruyère cheese (depending on how cheesy you like it); Sandwiches: 1/2 cup grated Gruyère Cheese (for the outside); Sandwiches: 2 tablespoons of butter for cooking the sandwiches.

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Difficulty:: Easy
Prep Time:: 30 minutes
Cook Time:: 10 minutes
Total Time:: 40 minutes
Yield:: 4 to 6 servings

Ingredients

Béchamel Sauce

2 tablespoons unsalted butter 4 tablespoons unsalted butter
2 tablespoons all-purpose flour 4 tablespoons all-purpose flour
1 1/2 cups whole milk, warmed 3 cups whole milk, warmed
1/4 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste
1/2 cup grated Gruyère cheese 1 cup grated Gruyere cheese

Sandwiches

4 thick slices of good quality white bread, or brioche. 8 thick slices of good quality white bread, or brioche.
4 teaspoons Dijon mustard 8 teaspoons Dijon mustard
4 slices of high-quality cooked ham (Jambon de Paris is ideal) 8 slices of high-quality cooked ham (Jambon de Paris is ideal)
4-8 slices of Gruyère cheese (depending on how cheesy you like it) 8-16 slices of Gruyere cheese (depending on how cheesy you like it)
1/2 cup grated Gruyère Cheese (for the outside) 1 cup grated Gruyere Cheese (for the outside)
2 tablespoons of butter for cooking the sandwiches. 4 tablespoons of butter for cooking the sandwiches.

Instructions

Make the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1-2 minutes, until a light golden roux forms. Gradually whisk in the warm milk, whisking continuously to prevent lumps. Bring the mixture to a simmer, and cook, stirring frequently, until it thickens and coats the back of a spoon (about 5-7 minutes). Stir in the nutmeg, salt, and pepper. Stir in the Gruyère cheese, and mix until melted. Remove from heat.
Assemble the Sandwiches

Lightly toast the bread slices. Spread Dijon mustard on one side of each bread slice. On the other side of the bread, spread a layer of the béchamel sauce. Layer the ham and Gruyère cheese on top of the béchamel. Top with the remaining bread slices, mustard side down.
Coat the outside with cheese

This is the key step. Before cooking the sandwich, heavily coat the outside of the top and bottom bread slices with the additional 1/2 cup of grated Gruyère. Press the cheese into the bread, so it will adhere while cooking.
Cook the Sandwiches

Melt the butter in a large skillet over medium heat. Place the sandwiches in the skillet, and cook for about 3-4 minutes per side, until golden brown, the cheese is melted and crispy, and the inside is hot. The cheese on the outside will become a golden brown, crispy crust.
Sip and Serve

Serve immediately, while warm. Pour and pair a glass of Carneros Chardonnay and enjoy!