Classic Croque Monsieur

By lorik

Ingredients

• Variation from Cuisine at Home:
• 3 Tbsp. KRAFT Real Mayo Mayonnaise
• 2 tsp. GREY POUPON Dijon Mustard
• 8 slices firm white bread
• 4 KRAFT Big Slice Swiss Cheese Slices
• 8 slices OSCAR MAYER Deli Fresh Smoked Ham
• 2 Tbsp. butter or margarine
• 3 eggs
• 1/2 cup milk
• FOR THE BÉCHAMEL, MELT:
• 4 Tbsp. unsalted butter
• 1/4 cup all-purpose flour
• WHISK:
• 2 cups milk
• 2 Tbsp. Dijon mustard
• 1/4 tsp. freshly grated nutmeg
• Salt and black pepper to taste
• FOR THE SANDWICHES, SPREAD:
• 4 Tbsp. unsalted butter, softened
• 8 slices artisan-style white bread
• 8 slices cooked ham (12 oz.)
• 4 oz. shredded Gruyère (about 2 cups)
• Chopped fresh parsley

Details

Servings 4
Preparation time 15mins
Cooking time 27mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX mayo and mustard; spread onto 4 bread slices. Cover with cheese, ham and remaining bread slices.

PLACE butter in a large skillet, preheat over medium high heat. Meanwhile, whisk eggs and milk in pie plate until well blended.

DIP each sandwich in egg mixture, then place in skillet. Pour any remaining egg mixture over sandwiches.

Fry until sandwiches are golden brown on both sides, turning after 5 min.

Variation:
Preheat broiler to high with rack 6 inches from element. Line a baking sheet with foil.

For the béchamel, melt 4 Tbsp. butter in a saucepan over medium heat until foamy; whisk in flour and cook roux 1 minute. Whisk milk into pan in a thin, steady stream until completely combined, then whisk in Dijon
and nutmeg; season with salt and pepper. Cook béchamel until slightly thickened, 2–3 minutes.

For the sandwiches, spread both sides of bread slices with 4 Tbsp. butter and season with pepper; broil on prepared baking sheet until golden on both sides, 2–3 minutes per side.

Cover one side of bread slices with 2 Tbsp. béchamel; top each with
1 slice ham, 2 Tbsp. Gruyère, and remaining béchamel. Broil sandwiches until cheese is brown and bubbly, 5–7 minutes. Stack one open-faced sandwich on top of another to form one double-decker sandwich; repeat
with remaining open-faced sandwiches. Garnish sandwiches with parsley.

Per serving: 813 cal; 45g total fat (24g sat); 174mg chol; 734mg sodium; 52g carb; 4g fiber; 45g protein