Croque monsieur Grilled Cheese


Croque monsieur Grilled Cheese


6 oz unsalted butter, divided

2 Tbl flour

1 cup whole milk

1 bay leaf

1 tsp spud spice with cheddar

1/2 tsp kosher salt, plus more for seasoning

1/4 cup grated Parmesan

8 slices thick sourdough bread

8 to 12 slices good quality ham (about 3/4 pound)

12 oz Gruyere cheese, grated, divided

Preheat the broiler.


Make the béchamel sauce: In a small saucepan, melt 1 oz butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk , spud spice with cheddar and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

 Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the béchamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

 Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining béchamel on top of the sandwiches and top with the other half of the Gruyere cheese.



Lili Courtney