Croque-Monsieur
Serves 4. This was
from the May 2014 issue of Bon Appétit
magazine and takes quite a commitment from us.
First, we make homemade ricotta (which has nothing to do with this
recipe), then we make a lovely homemade white bread from the leftover whey (a
GREAT bread for this recipe), then we make these sandwiches. Great with a little salad for supper. To make it an even more decadent
Croque-Madame, top with a fried egg.
Béchamel
Sauce:
¼ c. butter Assembly:
¼ c. flour 8 ½” –thick slices country-style bread
1½ c. milk 6
oz. thin-sliced ham,
2 Tbs.
whole-grain mustard about 8 slices
½ tsp.
fresh grated nutmeg or 3
oz. Gruyère, grated (1½ c.)
¼ tsp. ground nutmeg 1 tsp. herbes de Provence
kosher salt
Béchamel Sauce: Melt
butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture
is pale and foamy, about 3 minutes.
Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and
somewhat elastic, about 4 minutes.
Remove from heat and whisk in mustard and nutmeg; season with salt. (This part can be made a day ahead. Let cool; press plastic wrap directly onto
surface and chill.)
Assembly: Heat oven to
425 degrees. Spread bread slices with
béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on
a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel
side up, then top with remaining cheese and sprinkle with herbes de
Provence. Bake until cheese is brown and
bubbling, 10-15 minutes. (Sandwiches can
be made – but not baked – 1 day ahead.
Cover; chill.)
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