Thursday, April 23, 2009

Croque Monsier

Mmmm... Cheesy Goodness. These sandwiches are now a permanent part of my sandwich repertoire. I doubted that they would be worth the effort that they took for just a sandwich, but they were so good that I think I might make them again next week! Chosen by Kathy of All Food Considered , Phillip & I both loved this recipe.


2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin


Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.


chocolatechic said... is fabulous. I will definately be making this again.

Penny said...

Almost too good! Yours looks yummy.

Em said...

Looks so good - and I agree, this will be a permanent member of our sandwich rotation!!

Tonya @ What's On My Plate said...

so much more than just a sandwich! i love these!