Croque Monsieurs A La Rachelle My Take On French Grilled Cheese And Ham Sammys
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
Butter (divided)2 tbsps
All-Purpose Flour2 cups
Half-And-Half1 tsp
Salt (eyeball it)1360 g
French910 g
Gruyere (thinly sliced)1 small
Cornichon (jar)Directions:
1
Line up 8 slices of bread on a work surface
2
Heat a small saucepot over medium heat
3
Add 2 tablespoons butter and melt
4
Add flour to the butter and whisk together
5
Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk
6
Bring sauce to a bubble and thicken another 1 or 2 minutes
7
Season sauce with salt, then whisk in prepared Dijon mustard
8
Heat a large nonstick griddle or skillet over medium heat
9
Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich
10
The Dijon bechamel sauce will help hold the meat and cheese in place
11
Make slices of ham and cheese rest flat; do not pile the meat or cheese
12
Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down
13
Butter opposite side of each sandwich while the first side is grilling
14
Toast sandwiches 4 minutes on each side, turn with thin spatula
15
Serve with cornichons, pickled onions and extra Dijon mustard to pass at table