Croque Monsieurs a la Rachelle My take on French grilled cheese and ham sammys

• 8 slices good quality white bread, buy bread at in-store fresh bakery section of a large market or local bakery and have it sliced for you
• 6 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups half-and-half or milk
• 1/2 teaspoon salt, eyeball it
• 2 tablespoons prepared Dijon mustard, plus extra to pass at the table
• 3/4 pound French or French style ham, such as Mandrange, deli sliced or, sliced boiled ham
• 2/3 pound thinly sliced Gruyere or Swiss cheese (recommended: Emmentaler)
• 1 small jar cornichons or baby gherkin pickles, available on condiment aisle of market
• 1 small jar pickled onions, also available on condiments aisle

1. Line up 8 slices of bread on a work surface.
2. Heat a small saucepot over medium heat.
3. Add 2 tablespoons butter and melt.
4. Add flour to the butter and whisk together.
5. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk.
6. Bring sauce to a bubble and thicken another 1 or 2 minutes.
7. Season sauce with salt, then whisk in prepared Dijon mustard.
8. Heat a large nonstick griddle or skillet over medium heat.
9. Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich.
10. The Dijon bechamel sauce will help hold the meat and cheese in place.
11. Make slices of ham and cheese rest flat; do not pile the meat or cheese.
12. Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down.
13. Butter opposite side of each sandwich while the first side is grilling.
14. Toast sandwiches 4 minutes on each side, turn with thin spatula.
15. Serve with cornichons, pickled onions and extra Dijon mustard to pass at table.

white bread, butter, flour, milk, salt, ham, gruyere, cornichons, onions

Taken from www.foodnetwork.com/recipes/rachael-ray/croque-monsieurs-a-la-rachellemy-take-on-french-grilled-cheese-and-ham-sammys-recipe.html (may not work)