Baked Croque-Monsieurs

After a summer in France, I have to admit I'm a little disenchanted with the array of food we have to choose from here in the United States.  It seems like everything is so heavy and... fried... here.  And we eat so many chemicals I can't pronounce that it feels like I can taste the sodium benzoate and monosodium glutamate.  People aren't obese in the U.S. because of fat, or even sugar - I would argue that the big problem is the additives in the food.  Why do you think obesity only became an issue in France after American fast food chains moved in?  They had plenty of butter, sugar, and carbs before we came along!

Anyway, enough of the soapbox.  The positive side to this is that French food is awesome, and I appreciate it... a lot.  There are very few additives in the food you buy there, so everything is a little more natural, and lot more delicious.  Just a simple sandwich is a work of art.

So now I find myself back in the United States, and missing French food... Le sigh... But that's why I'm here with a recipe for croque-monsieurs that will knock the chaussettes right off ya feet! This gooey, cheesy, crispy baked ham and cheese sandwich will make you think you done died and went to paradis.  It's just what the médecin ordered.

 

Mmm... fromaaaage...

 

Kyle approves!

Baked Croque-Monsieurs
(Adapted from Ina Garten)

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch nutmeg
12 oz. Gruyère cheese, grated (5 cups)
1/2 cup grated Parmesan cheese
16 slices fresh bread
8 oz. baked Virginia ham, sliced
Dijon mustard

1. Preheat the oven to 400°F.
2. Melt the butter over low heat in a small saucepan, and add the flour all at once, stirring with a wooden spoon for 2 minutes.
3. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened.
4. Off the heat, add the salt, pepper, nutmeg, 1/2 cup grated Gruyère, and the Parmesan, and set aside.
5. To toast the bread, place the slices on a baking sheet, and bake for 5 minutes. Turn each slice, and bake for another 2 minutes, until toasted.
6. Lightly brush one half of the toasted breads with mustard, add a slice or two (depending on the thickness) of ham to each, and sprinkle with half of the remaining Gruyère.
7. Top each sandwich with another piece of toasted bread.  Slather the tops with the Béchamel sauce, sprinkle with the remaining Gruyère, and bake the sandwiches for 5 minutes.
8. Turn on the broiler, and broil for 3 to 5 minutes, or until the top is bubbly and lightly browned.
9. Serve hot, and enjoy!  Bon appétit!