CROQUE MONSIEUR

Croque Monsieurs

Yield: 6 sandwiches

Prep Time: 20 minutes, plus cooling time

Cook Time: 25 minutes

Total Time: 45 minutes, plus cooling time

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 thyme sprig, plus leaves for garnish
• 1 rosemary sprig
• 1 garlic clove, minced
• 3 1/2 cups grated Gruyere cheese, divided
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 12 slices country or peasant bread
• 1 pound sliced ham
• 2 tablespoons whole grain mustard

Directions

1. Heat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. In a medium saucepan, melt the butter over medium-high heat. Sprinkle in the flour and whisk until a paste forms and you’ve cooked out the raw flour taste, 2 minutes.

2. Slowly whisk in the whole milk until incorporated. Add the thyme, rosemary and garlic and cook, stirring constantly until the béchamel has thickened, 5 minutes. Remove from the heat and remove sprigs of thyme and rosemary. Stir in 1 cup of the grated Gruyere and the nutmeg. Whisk until the cheese is melted. Adjust for seasoning with salt and pepper, then let cool slightly.

3. Spread 1 heaping tablespoon of béchamel on both sides of each slice of bread. Divide the ham slices among six slices of bread and spread 1 teaspoon of mustard on each. Sprinkle 1/4 cup of the cheese over each portion of ham and then place the other six slices of bread on top. Transfer to the prepared baking sheet and sprinkle the remaining cheese over the sandwiches.

4. Place in the oven and bake, rotating halfway through, until the bread is toasted and the cheese is bubbling and golden, 15 to 18 minutes. Remove from the oven and transfer to a cutting board. Halve each sandwich and garnish with thyme.