Croque Monsieur- Freshly From The French cafés
- Unsalted butter: 2 tbsp
- All- purpose flour: 2 tbsp
- Warm milk: 1 cup
- Nutmeg: 1 pinch
- White bread: 4 slices
- Dijon mustard
- Sliced ham: 4 ounces
- Sliced gruyere cheese: 4 ounces
- Shredded gruyere cheese: 1/4 cup
Making Bechamel Sauce:
Melt the butter over medium-high heat in a small heavy bottomed pot. When it starts to bubble and foam, add the flour and whisk for about 30 seconds. Stir continuously. Add the warm milk and stir gently.
Spread the Dijon on one side of the bread slices. Top 2 pieces of bread with even amounts of the ham and cheese. Place the other two pieces of bread on top to make the sandwiches. Melt one tablespoon of butter in a pan. Place each sandwich and lightly brown on both sides.
Place the sandwiches on a sheet pan. Top with the béchamel sauce. Top each with the grated Gruyere. Place it under broiler until golden brown and bubbly. Serve hot.
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