Cheese on top of cheese on top of more cheese. It doesn’t get much better than this. For our lunch with grandpa we made croque monsieur. I had never had these, but Nathan had them in Europe and they were an excellent suggestion.
First, you make the cheese sauce. CHEESE SAUCE!
Next, you toast the bread and start assembling the sandwiches.
Is your mouth watering yet?
Ina says to slather the cheese sauce. So we did.
Due to poor planning (surprise!) we ran out of the shredded cheese. So we used Swiss on three of our sandwiches. And while we’re on the subject of cheese…we used gouda in place of gruyere . Unfortunately, gruyere was nowhere to be found at the store.
My favorite part is watching the cheese melt and bubble in the oven.
These were absolutely amazing! The next day we reheated our leftovers for lunch. I was surprised at how beautifully they reheated. On day 1, the Swiss cheese hardly browned at all under the broiler. But were a lovely golden brown the second day.
Give these a try. You will not be disappointed.
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- ½ cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
- Preheat the oven to 400 degrees F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, ½ cup grated Gruyere, and the Parmesan and set aside.
- To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.