Croque Monsieur

April 16, 2014

Mornay Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 bay leaf
• 1 sprig thyme
• freshly grated nutmeg
• 3 oz. Gruyere

Melt butter, whisk in flour until smooth and cook until golden . Add milk, bay leaf and thyme. Cook 2-3 minutes then add 3 oz. Gruyere and whisk until melted and smooth. Add nutmeg, discard the bay leaf and thyme sprig. Keep the Mornay sauce warm.

• 8 slices good bread – Challah, Batard or French
• 8 slices good quality thinly sliced ham
• 4 oz. Gruyere – sliced
• Dijon mustard

Spread each slice with butter on one side and Dijon on the other. Use a slice of Gruyere, 2 slices ham and a generous spread of Mornay for each sandwich. Grill both sides on a hot griddle or toast in a Panini press until golden brown. Serve with any extra Mornay sauce for dipping.