Eric Kayser’s Croque-Monsieur with Mornay Sauce

Author Notes: A quintessentially French bistro classic, this gooey, cheesy ham and cheese sandwich is heaven on bread to me. It has become somewhat of a “welcome home” ritu (…more) —Eric Kayser

Makes 4 croque-monsieur (yields 16 wedges)

  • 8slices of Pain de Mie
  • 8slices of smoked ham
  • 8slices of gruyere cheese
  • 2ounces butter at room temperature
  • Chopped chives (optional)
  • 2cups whole milk
  • 1/2cup flour
  • 2ounces shredded gruyere cheese
  • 2.5ounces butter
  • 1/2teaspoon grated nutmeg
  • Salt and white pepper to taste
  1. Start making the mornay sauce: In a saucepan, slowly melt the butter at low heat. Once melted, add the flour and cook for 3 to 5 minutes. Slowly whisk in the milk. Bring to a slow boil. keep whisking for 10 minutes until the sauce has thickened. Add the shredded gruyere cheese. Season with nutmeg, salt and white pepper to taste. Set aside.
  2. Prepare the croque-monsieur: Gently butter one side of the bread slices and set them face down onto a sheet pan. For each croque-monsieur, Layer one slice gruyere cheese, 1 tablespoon of the mornay sauce, 2 slices of smoked ham, another tablespoon of mornay sauce, top with another slice of gruyere. Cover with a buttered side of bread face up. Set oven at 350F and cook for 10 minutes or until golden brown. Cut each croque-monsieur into 4 wedges and decorate with chopped chives.

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