Mini-Croissant Croques Monsieur


  • 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
  • 12 mini croissants
  • 2 to 3 tablespoons dijon mustard
  • 1/2 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 3 minutes in your 
 preheated oven, then flip the slices over and toast for an additional 2 minutes.
-Lightly brush one of the halves of each mini croissant with the dijon mustard.
-Add a slice of the thinly sliced ham.
-Sprinkle with about half of the remaining Gruyere.  Top with the remaining croissant halves.
-Spoon a heaping tablespoon of sauce onto the top of each croissant. 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.