croque monsieur-style sandwiches

Ingredients

For the Mornay Sauce (Bechamel with Cheese):

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk (warmed slightly)
• ½ cup freshly grated Gruyère cheese (plus extra for topping)
• A pinch of ground nutmeg
• Salt and freshly ground black pepper , to taste

For the Sandwiches:

• 4 thick slices of brioche, sourdough, or country white bread
• 2 tablespoons Dijon mustard
• 6 to 8 ounces high-quality deli ham or thinly sliced French jambon blanc
• 1 ½ cups freshly grated Gruyère cheese (divided)
• 2 tablespoons unsalted butter (softened, for the exterior of the bread)

Instructions

Step 1: Make the Velvety Mornay Sauce

1. Melt the 2 tablespoons of unsalted butter in a small saucepan over medium heat.
2. Stir in the 2 tablespoons of all-purpose flour and cook, whisking constantly, for about 1 to 2 minutes until it forms a smooth, pale golden paste (a roux).
3. Gradually pour in the 1 cup of warm whole milk in a slow, steady stream while whisking vigorously to prevent any lumps from forming.
4. Continue to cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 4 to 5 minutes).
5. Remove the saucepan from the heat. Stir in the ½ cup of grated Gruyère cheese until completely melted and smooth.
6. Season with a pinch of nutmeg , salt , and black pepper to taste. Set aside to cool slightly.

Step 2: Preheat and Prep

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Lay out the 4 slices of bread on a clean cutting board.

Step 3: Assemble the Sandwiches

1. Spread a generous layer of Dijon mustard on the inside of each slice of bread.
2. Layer the bottom slices with half of the 1 ½ cups of grated Gruyère cheese .
3. Pile the thinly sliced ham generously over the cheese layer.
4. Top the ham with the remaining cheese, then place the top slice of bread on each sandwich to close them.

Step 4: Sear the Exterior

1. Heat a large skillet (cast iron works wonderfully) over medium heat.
2. Butter the outside of each sandwich with the softened butter .
3. Place the sandwiches into the hot skillet and toast for 2 to 3 minutes per side , or until the exterior is a rich, golden brown and crisp. Transfer the toasted sandwiches to your prepared baking sheet.

Step 5: The Grand Finish (Bake and Broil)

1. Spoon a generous amount of the prepared Mornay sauce evenly over the top of each sandwich, letting it drip slightly down the sides. Sprinkle an extra handful of grated Gruyère cheese right on top of the sauce.
2. Bake in the preheated oven for 8 to 10 minutes until the sauce is bubbling hot.
3. Switch your oven to Broil (High) and broil for 1 to 2 minutes , watching closely, until the top cheese turns deeply golden, bubbly, and slightly caramelized.
4. Remove from the oven, let cool for 2 to 3 minutes, slice diagonally, and serve immediately!

Nutrition

Calories: ~680 kcal · Protein: ~38 g · Fat: ~42 g · Carbohydrates: ~38 g Dietary · Saturated Fat: ~22 g · Fiber: ~2 g · Sugar: ~6 g · Sodium: ~1,150 mg