CROQUE MONSIEUR
June 14, 2011 8:52PM
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Updated: June 14, 2011 8:57PM
MAKES 2 SERVINGS
1 tablespoon butter, plus 1 tablespoon all-purpose flour Pinch freshly grated nutmeg Coarse salt and freshly ground black pepper 2 tablespoons freshly grated Parmigiano-Reggiano cheese Dijon mustard 6 ounces thinly sliced ham (about 6 slices)
softened butter for bread
shredded Gruyere cheese (preferably Franche-Comte), divided
Remove from heat and season with nutmeg and salt and pepper to taste. Stir in Parmigiano-Reggiano and 2 tablespoons grated Gruyere. Set bechamel sauce aside.
Lightly and evenly butter bread slices on both sides and toast both sides in saute pan over low heat until just golden brown. Spread one side of each toasted slice with mustard. Evenly place ham slices and about 1/2 cup Gruyere on two of bread slices. Top each with one of remaining bread slices, mustard-side down.
Spread bechamel sauce to cover top of each sandwich (crusts, too). Sprinkle evenly with remaining Gruyere.
Place on baking sheet and bake for 5 minutes, then place under lit broiler until cheese mixture on top is bubbling and lightly browned, about 3 minutes.
Tip: Cover edges of bread with bechamel or they can get a little too crisp in contrast to the rest of the sandwich.
David Myers, Comme Ca
(From Esquire Eat Like a Man)
Nutrition facts per serving: 687 calories, 37 g fat, 20 g saturated fat, 137 mg cholesterol, 47 g carbohydrates, 7 g sugars, 42 g protein, 1,926 mg sodium, 3 g fiber
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