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Lunch / Dinner

Croque Monsieur with dijon béchamel

Ooo-la-la! The French really know what they’re doing when it comes to ham and cheese sandwiches.

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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.

Nutritional Facts

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