Croque Monsieur

• 1 tablespoon butter
• 1 1/2 tablepoons flour
• 1 cup milk
• Salt and pepper
• 24 slices white Pullman bread, 1/2 inch thick
• 1/2 pound Gruyere, grated
• 12 slices ham, 1/8 inch thick
• 1/4 cup Dijon mustard

1. To make the bechamel: melt butter in a saucepan; sprinkle in flour, whisking constantly.
2. Whisk in milk and bring to a boil.
3. Reduce heat and cook until thickened, about 5 minutes.
4. Add salt and pepper.
5. To make the panini: preheat a panini press or George Foreman grill.
6. Spread 1 teaspoon bechamel on each slice of bread and arrange the slices in two equal rows.
7. On one row, sprinkle enough Gruyere to cover all the way to the edges.
8. On the other, add the ham and top with a dollop of mustard and a twist of pepper.
9. Put the slices with the ham and mustard on top of the slices with the cheese.
10. Grill until lightly golden.
11. Serve hot.

butter, flour, milk, salt, white pullman bread, gruyere, ham, dijon mustard

Taken from cooking.nytimes.com/recipes/7233 (may not work)