Croque Big Daddy

• 3 tablespoons unsalted butter, plus 2 tablespoons softened
• 1 jalapeno, seeded and finely diced
• 1/2 teaspoon seafood seasoning (recommended: Old Bay)
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and freshly ground black pepper
• 4 cups shredded Gruyere
• 1 cup shredded mozzarella
• 4 (1/2-inch) thick slices good quality maple baked ham
• 8 thick-cut slices hearty white bread
• Preheat a grill pan over medium-low heat

1. In a medium saucepan over medium heat, add the 3 tablespoons butter, jalapeno and seafood seasoning.
2. Cook until the jalapeno begins to soften, about 3 minutes.
3. Next, add the flour and stir to combine and make a blond roux, about 3 minutes.
4. Add the milk and season with salt and pepper.
5. Stir in the Gruyere and mozzarella and turn the heat to low.
6. Cook for 2 minutes, and then cover to keep warm.
7. Place the ham on the grill and cook until well marked and warmed, about 2 minutes per side.
8. Spread 1 tablespoon softened butter on one side of the bread slices and place on the grill, about 2 minutes.
9. Spread the remaining 1 tablespoon softened butter on the other side and flip, cooking about 2 minutes more.
10. Evenly divide the cheese sauce on 4 slices bread and top with 1 slice ham.
11. Place the remaining 4 bread slices on top to create a sandwich.

unsalted butter, jalapeno, seafood seasoning, flour, milk, salt, shredded gruyere, mozzarella, maple, white bread, grill pan

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/croque-big-daddy-recipe.html (may not work)