Croque monsieur

Ingredientes

• 1 1/2 cups milk
• 4 tablespoons unsalted butter
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/8 tsp EACH ground nutmeg, white pepper
• Pinch of cayenne ((not traditional, optional – YUM!))
• 8 1/2-inch thick slices country-style sourdough bread or pan de mie
• 6 oz. Gruyere cheese, (thinly sliced)
• 6 oz. ham slices, (preferably black forest )
• 2 tablespoons Dijon mustard
• 4 tablespoons unsalted butter, (divided)
• 2 tablespoons olive oil, (divided)
• 3 oz. (3/4 cup) gruyere cheese, (shredded)
• 1/4 cup Parmesan (grated on microplane grater)

Modo de preparo

1. 1

   Prep: Preheat the oven to 400°F. Line a large baking sheet (21x15) with parchment paper.

2. 2

   Make roux: Melt four tablespoons of unsalted butter in a medium to large saucepan over medium heat. Reduce the heat to low, then add flour. Cook while whisking constantly for 2 minutes.

3. 3

   Add milk: Remove from the heat. While whisking constantly, add about a quarter of the milk and whisk until smooth (it will be thick). Continue to whisk while adding the milk a couple of tablespoons at a time, whisking until smooth between each addition. Add the salt, nutmeg, white pepper, and cayenne.

4. 4

   Thicken: Bring to a simmer and continue to whisk for a few minutes until thickened to the consistency of spreadable butter or pudding, not runny at all. Remove from the heat.

5. 5

   Slather Béchamel: Add 8 slices of bread to the prepared baking sheet. Spread half of the béchamel thickly over ALL the slices (like you would butter toast- it will be thick).

6. 6

   Assemble: Top FOUR pieces of the béchamel bread with half of the Gruyere slices, followed by all of the ham (folding as needed to fit). Spread a thick layer of Dijon over the ham, then top with the remaining slices of Gruyere. Close the sandwiches with the remaining slices of bread, béchamel side down.

7. 7

   Pan fry: Heat one tablespoon olive oil in a cast-iron skillet over medium heat. Once hot, add the butter to melt. Working in batches, grill the sandwiches for about 2 minutes per side, until deeply golden brown, pressing down occasionally with a spatula so they grill evenly (the cheese will not be completely melted). Transfer back to the parchment paper-lined baking sheet.

8. 8

   Topping: Spread the remaining béchamel on the top slices of each sandwich. (Gently reheat and re-whisk the béchamel with a splash of milk if it's become too cold/thick to spread.) Add the shredded Gruyere and grated Parmesan over the béchamel.

9. 9

   Bake: Bake for 10-12 minutes, until the cheese is melted, then broil for 2-3 minutes until the top is golden.

10. 10

    Serve immediately with a fork and knife to enjoy every gooey bite (its rich, cheesy goodness is too messy and hot to eat with hands).