Croque Monsieur
(Makes 4. Adapted from Ina Garten)
- 1 tablespoon butter
- 1 1/2 tablespoons flour
- 1 cup hot milk
- 1/2 teaspoon salt
- pinch black pepper
- 1/2 pinch ground nutmeg
- 1 1/2 cups grated Gruyere
- 1/4 cup grated Parmigiano Reggiano
- 4 croissants
- 4 to 6 teaspoons dijon mustard
- 1/4 pound rosemary ham, sliced paper thin
-Preheat your oven to 400 degrees.
-Melt butter in a small saucepan over low heat. Stir in the flour. Continue to stir for two minutes.
-Microwave the milk for 90 seconds on HIGH. Slowly pour the milk into the butter/flour mixture,
whisking constantly, until thickened.
-Remove saucepan from the heat. Whisk in the salt, pepper, nutmeg, Parmigiano Reggiano and 1/4 cup of
the grated Gruyere. Set aside.
-Cut the croissants in half and place onto a baking sheet, with the cut side up. Toast for 4 minutes in your
preheated oven, then flip the slices over and toast for an additional 3 minutes.
-Lightly brush one of the halves of each croissant with the dijon mustard.
-Add two to three slices of the thinly sliced ham.
-Sprinkle with about half of the remaining Gruyere. Top with the remaining croissant halves.
-Spoon the sauce onto the tops of the croissants. Sprinkle the remaining Gruyere on top.
-Bake for 5 minutes to melt the cheese, then place the sandwiches under the broiler for 3 minutes,
until the cheese is bubbly and lightly browned. Serve immediately.