Croque Monsieur
- Bechamel
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flower
- 1 1/2 cups whole milk
- 2 Tbsp. whole Grain Mustartd
- 1/2 tsp. Freshly grated nutmeg
- Kosher Salt
- Assembly
- 8 1/2 inch think slices of country style bread
- 6 oz of ham preferably paris ham
- 3 oz of gruyere grated (can increase)
- 1 tsp herbs de Provence
- Bechamel: Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
- Assemply: Preheat oven to 425. Spread bread slices with bechamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, bechamel side up on a parchment lined baking sheet; top with ham and half the cheese. Top with the remaining slices of bread bechamel side up then top with remaining cheese and sprinkle with herbs de provence. Bake until cheese is brown and bubbling 10-15 minutes.
bechamel, unsalted butter, allpurpose, milk, whole grain mustartd, freshly grated nutmeg, kosher salt, country style bread, ham, gruyere, herbs
Taken from www.epicurious.com/recipes/member/views/croque-monsieur-52855331 (may not work)