Petite Croque Monsieurs
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Mayonnaise3 tbsps
Unsalted Butter1 cup
All-Purpose Flour1 cup
Whole Milk1 tsp
Kosher Salt1 tsp
Ground NutmegDirections:
1
Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon mayonnaise
2
Heat a large pan over medium-high heat
3
Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes
4
Return the toasted bread to the baking sheet, toasted side down, and spread 1 teaspoon mustard on each of the untoasted sides
5
Fold each slice of ham into thirds, as if folding a letter, then cut in half to yield 12 squares
6
Place the ham squares on top of the mustard
7
Preheat the broiler to high
8
Melt the butter in a medium saucepan over medium heat
9
Add the flour and whisk until combined; cook until light brown, 1 to 2 minutes
10
Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes
11
Whisk in the salt and nutmeg
12
Add 1 cup shredded Gruyere; whisk until melted and the sauce is smooth, about 1 minute
13
Remove the Mornay sauce from the heat, spoon 1 tablespoon over each square of ham, and then top with 1 teaspoon of the remaining cheese
14
Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches)
15
Remove from the oven
16
Top the sandwiches with the toasted bread and serve