Sandwiches can be so boring sometimes. Age old favorites like PB&J, Ham & Swiss, BLT’s can become more of a lunchtime burden than a delight. So why not spice it up by smothering the top of one with béchamel sauce? Clearly that is the only logical solution to the lunchtime problem.
Croque Monsieur (yields 2-3 sandwiches)
I first had these sandwiches after a friend & I decided we had a little bit of a crush on Laura Calder. In the winter months, we would curl up in bed and watch her youtube videos and talk excitedly about French cooking. I remember slippers replacing snowy boots and croque monsieur & hot tea replacing the winter blues. Sure, sure it’s the middle of July now, but a cool breeze is coming through the window and they sounded delightful!
Béchamel Sauce (yields a little over 1/2 c.)
1 T. butter
1 T. flour
3/4 c. cream
1/2 c. grated parm
dash of salt & pepper
pinch of nutmeg
Melt butter over medium-low heat, until bubbling slightly. Add the flour. Whisk gently until constituted and let cook for a minute. Pour in the cream. After 3-4 minutes of slow whisking, the mixture should thicken. Remove from heat & add the cheese, salt, pepper, & nutmeg. Stir until cheese is melted. Set aside.
Bread (french bread would be best, but I use whole grain for the fiber & protein)
Dijon or spicy brown mustard
Gruyere or swiss cheese