Croque Monsieur

In Main Course on December 24, 2011 at 4:08 am


(makes ~4 sandwiches)

1 tbs unsalted butter
1.5 tbs all-purpose flour
1 cup hot milk
dash of kosher salt & freshly ground black pepper
Pinch nutmeg
6 ounces Gruyere, grated (2 ish cups)
1/4 cup freshly grated Parmesan
8 slices white sandwich bread, crusts removed
Dijon mustard
4 ounces baked Virginia ham, sliced but not paper thin

First of all, one very important rule.

Always, always feed the cook.

So start with something yummy like trader joe’s ale. A dark beer with lots of head, though not too hoppy that it is overpowering.


Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.

Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened.

Off the heat add the salt, pepper, nutmeg, 1/4 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.

Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.

Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.


Delish. Simple, not expensive or hard to find ingredients. Plus you get to be Julia Child for a day.


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