Sandwiches

HONEY BAKED HAM CROQUE MONSIEUR

Name: HONEY BAKED HAM CROQUE MONSIEUR
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 4 TBL Unsalted Butter; 1 1/2 CUPS Whole Milk; 8OZ Honey Baked Ham; 1/4 CUP All-Purpose Flour; 4OZ Gruyere (grated); 8 SLICES Thick Sliced White Bread; 12 Pickles; 4 TSP Dijon Mustard; 1 TSP Herbes de Provence (optional); 1/4 TSP Nutmeg (ground); To Taste Salt; To Taste Pepper

Tough to say, but a pleasure to eat, this is one of our all-time favorite sandwiches. Don't be thrown by the name. Croque Monsieur is simply French for insanely delicious grilled ham and cheese sandwich.

Prep

15 minutes

Cook

30 minutes

Serves

4 people

Ingredients

Unsalted Butter

4 TBL

Whole Milk

1 1/2 CUPS

Honey Baked Ham

8OZ

All-Purpose Flour

1/4 CUP

Gruyere (grated)

4OZ

Thick Sliced White Bread

8 SLICES

Pickles

Dijon Mustard

4 TSP

Herbes de Provence (optional)

1 TSP

Nutmeg (ground)

1/4 TSP

Salt

To Taste

Pepper

To Taste

Preparation

Start by preparing the mornay sauce. Warm butter in a small saucepan over medium-low heat until it bubbles. Add flour and cook, stirring continuously for about a minute. Once flour is fully incorporated, add milk slowly, continuing to stir. Bring to a simmer. Drop heat to low and continue to cook until sauce is thick enough to coat the back of a spoon. Whisk in 4 oz of cheese and stir until melted. Season with salt and pepper.

Preheat the oven to 350 degrees.

Warm a tablespoon of butter in another pan over medium heat. Toast both sides of each slice of bread, adding more butter ot the pan as necessary.

Once the mornay sauce has cooled a bit, it is time to start building the sandwiches. Begin by spreading a teaspoon of Dijon mustard on one side of each piece of bread. Place the slices mustard side up on a baking sheet.

Top the mustard with 2-3 ounces of Honey Baked Ham and a spoonful of the mornay sauce, using the back of the spoon to spread the sauce evenly across the ham. Next sprinkle 1/2 ounce of the gruyere cheese on top of the mornay sauce. Top that with the remaining slices of bread.

Place another spoonful of the mornay sauce on top of each of the sandwiches, using the back of the spoon to evenly spread the sauce on top of the bread. Sprinkle the remaining cheese on top of the sauce. Give the top of each sandwich a sprinkle of the herbs de Provence and ground nutmeg.

Place baking sheet in the preheated oven and bake for 15-20 minutes or until cheese is bubbling and browned on top. If cheese isn't sufficiently browned on top, finish sandwiches under the broiler.

Serve with pickles and extra Dijon mustard.