Croque Monsieur (Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE)

Description

Source: Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE

In France, this sandwich is as popular as a simple grilled cheese is in America - but you'll see that the French really know how to dress things up! This grilled sandwich is kicked way up by the addition of béchamel sauce and grated Gruyère cheese. Then the whole thing is broiled briefly so that it becomes hot, crunchy, and bubbly and - oh baby, don't make me talk about it! This is definitely food of love!

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk
• 1/8 teaspoon salt
• 1/8 teaspoon ground white pepper
• Pinch of ground nutmeg
• 8 slices thin white sandwich bread
• 2 teaspoons Dijon mustard
• 2 ounces very thinly sliced ham (about 4 thin slices)
• 2 ounces thinly sliced Gruyère cheese
• 1/4 cup grated Gruyère cheese
• 2 teaspoons chopped fresh chives for garnish (optional)

Directions

1. To prepare the béchamel sauce, melt 2 tablespoons of the butter in a small saucepan over medium heat.
2. Add the flour and stir for 1 minute, until bubbly.
3. Do not allow to brown.
4. Add the milk 1/4 cup at a time, whisking to combine each addition with the butter mixture.
5. Increase the heat to medium-high and cook, whisking constantly, until the sauce thickens, about 2 minutes.
6. Season with the salt, white pepper, and nutmeg and set aside, covered, while you prepare the sandwiches.
7. Preheat the broiler.
8. Place 4 of the bread slices on a work surface.
9. Spread on side of each slices with 1/2 teaspoon of the Dijon mustard.
10. Divide the ham and Gruyère slices evenly among the 4 bread slices.
11. Top each sandwich with the remaining 4 slices of bread.
12. Lightly butter the outsides of each sandwich with the remaining tablespoon of butter.
13. Heat a large skillet over medium-low heat.
14. When hot, add the butter sandwiches to the skillet and cook until they re golden brown on both sides, about 2 minutes per side.
15. Using a metal spatula, transfer the sandwiches to a small baking sheet.
16. Divide the béchamel sauce evenly among the tops of the sandwiches and, using the back of a spoon, spread the sauce so that it covers most of the sandwich tops.
17. Then sprinkle the grated Gruyère evenly over the sauce.
18. Using oven mitts or pot holders, transfer the baking sheet to the oven and broil the sandwiches until the sauce is bubbly and the cheese is lightly browned in spots, abut 2 to 3 minutes.
19. Using oven mitts or pot holders, remove the sandwiches from the oven and garnish with chives, if desired.
20. Serve immediately.

YIELD: 4 sandwiches