Croque monsieur, the French toasted ham and cheese sandwich, is sometimes covered with a Mornay (cheese) sauce, which is heated until the sauce turns golden, as it is here.
|1 1/2||tablespoons unsalted butter|
|1||cup whole milk|
|Salt and white pepper, to taste|
|Pinch grated nutmeg|
|2||ounces Gruyere cheese, grated|
2. Remove the saucepan from the heat. Whisk in the yolk.
3. Return the sauce to the heat and whisk over very low heat for 30 seconds. Whisk in the Gruyere. Taste for seasoning and add more salt and pepper, if you like. Cover and set aside.
|2||tablespoons unsalted butter, at room temperature|
|8||slices toasting bread|
|14||ounces Gruyere cheese, coarsely grated|
|8||slices good quality ham|
2. Butter 4 slices of bread and set them on the sheet. Reserve 4 tablespoons of Gruyere for the topping. Add a sprinkle of cheese to each piece of bread, then 1 slice of ham, another sprinkle of cheese.
3. Lightly butter the remaining 4 slices of bread. Set them buttered sides up on the sandwiches. Bake for 10 minutes, watching them carefully, until the top is lightly browned and the cheese is melted at the edges.
4. Divide the sauce among the sandwiches, spreading it evenly. Sprinkle with remaining cheese.
5. Turn the oven to the broiler setting.
6. Slide the baking sheet under the broiler. Broil for 1 minute, turning the sheet once, or until the cheese melts and turns golden.
Ann Trieger. Adapted from PB Boulangerie Bistro