What you'll need:
Soft butter (I used Land O'Lakes spreadable butter with canola)
Good bread (I used Italian bread from the bakery at our local Publix grocery store)
Ham deli meat (I used Boar's Head Virginia Ham)
Swiss cheese (I happened to have sliced on hand, but you can just use grated for both inside and on top) -- Gruyere and Emmentaler would be ideal, but you can use just about any kind of Swiss, I used Emmentaler and a block of regular generic Swiss for the top because I didn't feel like paying $10 for six ounces of cheese
All Purpose flour
White Pepper
Nutmeg
Ground Mustard Powder
Milk (neither the hubby nor I drink milk and we had heavy cream on hand, so I used it and it worked fine, so really milk, half-n-half, or cream can be used)
Step one: assemble sandwiches
Heat the ham (about 4 slices per sandwich for thin-sliced deli meat) in the microwave first
Butter one side of one slice of bread
Layer slices of Swiss or some of the grated Swiss and the ham and then top with butter slice of bread
Putting together sammies |
Assembled sandwich ready to go into hot skillet |
Step two: make the bechamel sauce
In a skillet over medium heat, melt one tablespoon of butter
Add one tablespoon of all purpose flour to the melted butter and whisk to combine
Cook flour-butter mixture for about 2 minutes
Add a pinch of nutmeg (freshly grated is always best) and about 1/4 tsp each of white pepper and ground mustard
Add one cup of milk (heat in microwave for 30 seconds before adding), whisking as you pour it into the skillet
Continue whisking until mixture thickens and is smooth
Remove from heat and set to side
Completed bechamel sauce |
Step three: cook sandwiches
Place sandwiches butter side down in a skillet that's been heated over medium-high heat.
Cook until golden and toasty. (I didn't get a pic of the sandwiches in the skillet, sorry!)
Transfer sandwiches to a baking sheet lined with aluminum foil, toasted side down.
Spread bechamel sauce (heaping tablespoonful) on the uncooked slice of bread.
Bechamel sauce topped sammies |
Ready to broil! |
Finished Croque Monsieurs |
I served these with Terra Exotic Potato Chips (normally I'd make my own Rosemary and Black Pepper Red Skin Potato Chips, but I didn't feel up to that today) and salads (basic garden for the hubby, salad of cucumber, red bell pepper, raw green beans, and tomato in vinaigrette for me).
Enjoy!
Enjoy!