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.