Croque Monsieur

These delicious sandwiches go perfectly with a bowl of French onion soup.

Serves: 4

Ingredients

BÉCHAMEL SAUCE

• 3 tbsp. butter
• 3 tbsp. plain flour
• 2 cups whole milk
• ½ cup Gruyère cheese, shredded
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. nutmeg
• 1 tsp. fresh thyme, chopped

SANWICHES

• 8 slices of frozen French toast
• 12 Virginia ham slices (or any other ham sliced)
• 11/4 cups Gruyère cheese, shredded
• 1 tbsp. butter, softened
• 3 tbsp. Dijon mustard
• 1 tsp. fresh thyme, chopped

Instructions

PREPARE BÉCHAMEL SAUCE

1. Melt butter in a medium saucepan.
2. Add flour and whisk until incorporated. (about 2 minutes)
3. Add milk, continue to whisk until thickened. (about 5 minutes)
4. Remove from heat and add Gruyère, salt, pepper, nutmeg, and thyme

PREPARE SANWICHES

1. Butter one side of each slice of French toast.
2. Put Dijon mustard on the other side of each slice.
3. Put 4 pieces of the French toast in skillet, or griddle, on medium-low heat, buttered side down.
4. Place 3 slices of ham on each of the 4 slices of French toast.
5. Add 1/4 cup Gruyère cheese on top of the ham.
6. Top those 4 with another slice of French toast, buttered side up.
7. Cook for a few minutes to warm the ham and melt the cheese. Flip sandwiches over for an additional minute.
8. Remove from heat and put each sandwich on a foil-covered sheet pan.
9. Ladle 1/4 cup, or more, of Béchamel sauce on to the top of each sandwich.
10. Sprinkle each with one tbsp. shredded Gruyére cheese and some chopped thyme.
11. Broil in oven for a couple of minutes, until cheese is bubbly and lightly browned.