A Week In Paris, Part II of III: Croque Monsieur

“Why do you keep saying ‘Sir?'”

“I’m not.  I’m ordering a ham sandwich.  I think.”

Apparently, I should have spent a little more time with the French language app I downloaded before my trip to Paris.  Oops.

Today’s dish is croque monsieur, which translates roughly as “the best ham sandwich you’ve ever tasted.”  (OK, I may have taken a bit of liberty there.  Back to the language app…)  This is not the ham sandwich found in your American lunchbox, folks.  No, this is how the French do lunch.  Prepare to be dazzled.

~

Ingredients (makes 4 hearty sandwiches)

8 slices of good quality white bread

8 ounces gruyere cheese, freshly grated

12 ounces thick sliced ham

1 tablespoon butter

1 tablespoon flour

3/4 cup hot (not boiled) milk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon allspice

Directions

Prepare your white sauce:

Step 1) Melt butter in saucepan.  Stir in flour, salt, pepper, and allspice.  Cook over low heat for two minutes with constant stirring until mixture is a blonde color.

Step 2) Add hot milk and stir over low heat for 1-2 minutes until thickened.  Remove from heat and stir in 1/4 cup of grated gruyere.  Set aside.

Assemble your sandwiches:

Step 3) Toast 8 slices of bread in the oven.

Step 4) Spread 1 tablespoon of white sauce on each of 4 slices of toasted bread.  Layer with equal portions of ham and half of the grated gruyere.

Step 5) Top each sandwich with a second piece of bread.  Spread white sauce (thick!) on top of each sandwich, and smother with remaining gruyere.

Step 6) Bake sandwiches at 350 degrees for 6 – 8 minutes, or until the cheese inside of the sandwiches is melted.  Switch oven to broil for 1 or 2 minutes, to bubble and brown the tops of your croque monsieur.

Bon Appetit!