Croque Monsieur with Pumpkin Honey Mustard

This traditional French Croque Monsieur sandwich had a transformation by using flaky puff pastry filled with creamy Béchamel which balances the saltiness of the air cured Italian prosciutto, and the creaminess of the Gruyere cheese. We enhanced this recipe with our Honey Pumpkin Mustard which adds and sweet and tanginess to this dish. This recipe was inspired by "Cooking for Keeps's" blog

📝 Ingredients

• 2 sheets of Puff Pastry, cut into 12 even rectangles
• 1-1/2 Tablespoons butter
• 2 Tablespoons flour
• 1 cup warm whole milk
• 1/2 TeaSpoon Pumpkin Honey Mustard
• 1/2 TeaSpoon salt
• 6 thin sliced prosciutto
• 1 cup shredded Gruyere cheese

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. 2--- Béchamel Sauce ---
3. 3In a small sauce pan, melt butter over a medium heat. Whisk in flour. Cook one minute.
4. 4Very slowly whisk in hot milk and Pumpkin Honey Mustard. Bring to a boil and reduce to a simmer until thick, about 2-3 minutes. Set aside.
5. 5--- Assembly: ---
6. 6Place six puff pastry rectangles on prepared baking sheet.
7. 7Place one piece of prosciutto on puff pastry rectangle, top with 2 heaping teaspoons of béchamel sauce and then sprinkle with 2 Tablespoons of cheese. Make sure to leave an edge all the way around.
8. 8Brush edges with egg wash.
9. 9Place top half on filling and seal, making sure to get all air bubbles out.
10. 10Brush tops with egg wash and sprinkle evenly with remaining cheese. Cut three slits in the top.
11. 11Bake until golden brown, about 15-20 minutes.
12. 12Serve hot.