Croque Monsieur

I went to Paris a couple years ago with my then future husband, and it was the trip of a lifetime. My favorite part? The Croque Monsieurs.

Just kidding. Sort of.

I made these on Sunday for lunch, and I promised myself at that moment that I would make one of these for myself every day for the rest of my life.  I only hope that my job and associated travel schedule does not impede on my objectives.

The Croque Monsieur: Ham, Gruyere cheese, toasted bread, a Bechamel sauce that turns out to be nothing more than a few simple ingredients, and broiled to perfection.  EVERY SINGLE DAY.

Recipe (for 2)

• 2 tablespoons butter
• 2 1/2 tablespoons flour (or 1 T. corn starch)
• 1 1/2 cup skim milk, heated
• 1/4 cup shredded Parmesan
• 1 1/4 cup shredded Gruyere, divided
• Pinch (or three) Nutmeg and pepper
• 4 slices italian or sourdough bread
• 1/4 lb Virginia ham
• Dijon mustard

Preheat the oven to 400 degrees. Place the bread on an aluminum foil lined baking sheet, and toast in the oven...about 5 minutes. Meanwhile, make the sauce. Melt the butter in a large saucepan over medium heat, and just as it starts to bubble a little (not brown), whisk in the flour. Cook another minute, turn the heat to low and slowly whisk in the milk. Whisk several minutes and allow to thicken, then stir in the Parmesan and 1/4 cup of Gruyere. Stir another minute, then remove from heat and stir in the nutmeg and pepper. I used two substantial pinches of nutmeg.

Spread Dijon mustard over one side of the toasted bread. Lots of mustard. Add about 1/4 cup shredded Gruyere to each sandwich, then top with ham and the other piece of bread.  Gently pour the sauce over the sandwiches. Top with the rest of the Gruyere. Turn on the broiler, and broil until bubbly brown.