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Author Notes: A quintessentially French bistro classic, this gooey, cheesy ham and cheese sandwich is heaven on bread to me. It has become somewhat of a “welcome home” ritu (…more) —Eric Kayser
Makes 4 croque-monsieur (yields 16 wedges)
- 8slices of Pain de Mie
- 8slices of smoked ham
- 8slices of gruyere cheese
- 2ounces butter at room temperature
- Chopped chives (optional)
- 2cups whole milk
- 1/2cup flour
- 2ounces shredded gruyere cheese
- 2.5ounces butter
- 1/2teaspoon grated nutmeg
- Salt and white pepper to taste
- Start making the mornay sauce: In a saucepan, slowly melt the butter at low heat. Once melted, add the flour and cook for 3 to 5 minutes. Slowly whisk in the milk. Bring to a slow boil. keep whisking for 10 minutes until the sauce has thickened. Add the shredded gruyere cheese. Season with nutmeg, salt and white pepper to taste. Set aside.
- Prepare the croque-monsieur: Gently butter one side of the bread slices and set them face down onto a sheet pan. For each croque-monsieur, Layer one slice gruyere cheese, 1 tablespoon of the mornay sauce, 2 slices of smoked ham, another tablespoon of mornay sauce, top with another slice of gruyere. Cover with a buttered side of bread face up. Set oven at 350F and cook for 10 minutes or until golden brown. Cut each croque-monsieur into 4 wedges and decorate with chopped chives.
