Ingredients

• 1 loaf French bread
• melted butter for spreading on bread
• 3 Tbsp butter
• 2 Tbsp flour
• 2 cups milk and/or light cream
• salt and pepper
• pinch of nutmeg
• 1 lb gruyere or half gruyere and half emmenthal, grated
• Dijon mustard
• 200 g. shaved ham
• 6 eggs (if making Croque Madame)

Instructions

• Preheat oven to 400° F.
• Slice bread into 12 thick slices (to make 6 sandwiches).
• Melt butter in a skillet under medium heat.
• Brush butter onto both sides of bread slices.
• Bake for 10 minutes on a baking sheet, turning over after 5 minutes.
• Melt 3 Tbsp butter under medium heat.
• Add flour and stir to combine.
• Start adding milk/cream slowly, stirring often to form a thick bechamel sauce.
• Add nutmeg, salt and pepper.
• Slowly add half the grated cheese, stirring so it melts into the sauce.
• Reduce heat to low and keep an eye on it.
• Spread Dijon on 6 bread slices.
• Add ham on the Dijon and the other half of the grated cheese.
• Press the other 6 bread slices on top to form sandwiches.
• Drizzle cheese sauce over top of the sandwiches.
• Bake sandwiches for 15 minutes.
• Broil for the last minute or so to brown on top.
• If making Croque Madame, melt butter in a large skillet and fry eggs sunny-side up until lightly done - whites are set but yolks are still liquid. Set an egg on top of each sandwich.
• Serve immediately.

Croque Madame