Modes

Ingredients

Bechamel Sauce

• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 2 cups whole milk
• Kosher salt to taste
• freshly ground black pepper to taste
• grated nutmeg to taste

Croque Monsieur

• 4 slices good quality white sandwich bread
• unsalted butter at room temperature
• dijon mustard
• 6 ounces Gruyere or Comte cheese, coarsely grated
• 4 slices good quality ham

Instructions

In a heavy bottomed saucepan melt the butter over medium heat until fully melted. Use a whisk to combine the flour into the butter and cook, stirring frequently for 2 to 3 minutes or until the mixture has a nice toasty smell and is still light in color.

Add some of the milk slowly while whisking steadily to prevent any lumps from forming. Continue to add the remainder of the milk in small additions, while whisking, until all the milk is incorporated.

Reduce the heat and then season the sauce to taste with the Kosher salt, black pepper and nutmeg. Cook the sauce, stirring occasionally for 3 to 5 minutes. At this point the sauce is ready to be used. If you desire to hold the sauce for use in the near future, cover the surface of the sauce with plastic wrap directly on the surface and remove from the heat. Otherwise it can be stored, covered in a clean container in the refrigerator for up to 5 days.

For the croque monsieur, spread a liberal amount of butter on one side of each piece of bread. Heat a heavy bottomed skillet over medium high heat and toast the buttered side of the slices of bread to a rich golden brown color. Remove from the pan and place the slices toasted side down on a baking sheet. Spread the inside of each slice of bread with some of the Dijon mustard. Place a slice of ham on each slice of bread, then top with a spread of the bechamel sauce.

Top the sauce with the grated cheese dividing equally between the slices and then form into two sandwiches. Spread more of the bechamel on the toasted sides of the bread then place the tray in a preheated Wolf Oven at 400 °F on Bake Mode until the sauce is browned and the cheese melted, 7-10 minutes.