Croque Monsieur

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.





Sandwich Supplies:

Bread (french bread would be best, but I use whole grain for the fiber & protein)
Dijon or spicy brown mustard
Gruyere or swiss cheese
Sliced Ham

Preheat oven to 400. Place bread in oven to toast on both sides for a few minutes. Remove from oven. Spread mustard on one side of the two pieces of bread. Layer sliced ham & cheese. Assemble the sandwich. Add approximately 1/4 c. béchamel sauce to the top and a little additional grated cheese. Place sandwich in the oven for 5 minutes. After the 5 minutes, turn the broiler on to toast the top.
Enjoy with a cup of hot tea & a gentle cool breeze or a warm cuddle.

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