Croque Monsieur

November 5, 2012

Serves 4

Each sandwich: 2 slices bread, ¼ C Mornay sauce, 3 oz ham, 1 oz cheese, 1 tsp mustard, brush grill side with butter.

  • 8 slices sweet batard
  • 12 oz thinly sliced ham
  • 4 oz Gruyère cheese grated
  • 4 tsp Dijon mustard
  • 3 TBs unsalted butter melted

Mornay sauce: melt butter, add flour stir about 2 min, slowly whisk in milk, add spices. Cook until thickened 2-3 min. Add 2 oz grated cheese, whisk until melted. Remove  discard  bay leaf & thyme sprig.

  • 2 TBs unsalted butter
  • 2 TBs flour
  • 1 C milk
  • 1 bay leaf
  • 1 fresh thyme sprig
  • pinch fresh nutmeg
  • 2 oz grated Gruyère cheese
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