AKA – Croque Monsieur sandwiches… we love these, and refer to them as crunchy misters at our house. We got hooked on them on one of our first trips to Temecula, CA. There is a winery across the street from Danza Del Sol that has a restaurant attached. Leoness has the best french fries I have ever had – no kidding, and an excellent crunchy mister! I get it every time I’m there – including the day after our wedding!
I have been meaning to make these for about as long as I can remember, but I just got around to it now. (Life tends to get in the way of things like this!) They are easy to put together once the bechamel sauce is made. I whipped that up the day before, and made the sandwiches in no time flat.
About two minutes after cutting into them your plate will look like this… and you will be sad.
Croque Monsieur Sandwiches
Yield: 2 sandwiches
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients for two sandwiches:
2 slices of bread, toasted darker than you would want for just toast, but not burnt!
Ham, to taste - I used about four thin slices per sandwich
Bechamel sauce - recipe below
1/4 cup gruyere cheese
Ingredients for Bechamel Sauce:
2-1/2 tablespoons of butter
2 tablespoons flour
2 cups of milk
1/4 teaspoon nutmeg
For the sandwich - Toast the bread and spread bechamel sauce on top, then add the sliced ham. Add another layer of bechamel sauce. Pile the gruyere cheese on top and broil until the cheese is melted and starting to brown.
For the bechamel - in a saucepan, melt the butter. Add the flour and whisk until smooth. Allow to cook about 2-3 minutes until sandy brown. Add the milk and whisk until smooth again, then add the nutmeg. Bring to a boil on medium high heat and simmer for about 10 minutes. You know it's ready when it's thickened. Set aside.
I serve these with a spinach salad - it helps with the guilt of the milk and cheese. :-)