Ingredients
A pinch each of salt, freshly ground pepper
6
ounces Gruyere cheese, grated (about 1 1/2 cups grated)
1/4
cup grated Parmesan cheese (packed)
8
slices Italian loaf bread
Directions
1.
Preheat oven to 400°F.
2.
Make the bechamel sauce, it's a simple roux. Follow the steps below:
3.
Melt butter in a small saucepan on medium/low heat until it just starts to bubble.
4.
Add the flour and cook, stirring until smooth, about 2 minutes.
5.
Slowly add the milk, whisking continuously, cooking until thick.
7.
Add the salt, pepper, and nutmeg.
8.
Stir in the Parmesan and 1/4 cup of the grated Gruyere. Set aside.
9.
Lay out the bread slices, spread butter on them andput them on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted.
10.
Lightly brush half of the toasted slices with mustard.
11.
Add the ham slices and about 1 cup of the remaining Gruyere cheese.
12.
Top with the other toasted bread slices.
13.
Spoon on the bechamel sauce to the tops of the sandwiches.
14.
Sprinkle with the remaining Gruyere.
15.
Place on a broiling pan.
16.
Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.
17.
Fry the eggs (or have someone do that for you so everything is done at the same time) and top sandwich with a fried egg.
18.
If you leave out the egg - it's a Crocque Monsieur.
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