not your ordinary ham and cheese sandwich

Lately i've been craving a Croque Monsier, nothing but a fancy name for a hot ham and cheese-on-the-outside sandwich on steroids.  It requires a few more steps than your ordinary sandwich, but it's soo worth the effort and is rewardingly delicious!  The outside crunch yet softness of the toasty bread, the smooth creamy bechamel, the melted saltiness of the cheese and sweetness of the ham...YUM!!! I'm drooling as I type.  The best I've ever had was at a little cafe near the Notre Dame Cathedral in Paris.  Brings me back to that cool, crisp, gloomy but beautiful morning, sitting outside with my husband and enjoying our breakfast on our first day in Paris before our Bike About Tour (which I highly recommend you do if you visit). 

My wonderful Croque Monsieur in Paris it was made to perfection with love by a little old Parisienne woman

Here's a recipe from Ina Garten, like all her recipes, I find, there's quite a bit of fat.  So these will be more of a treat for me, but if you'r not counting calories, go nuts!!!

Croque Monsieur

Ingredients

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
pinch of nutmeg
12 ounces Gruyere, (grated 5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven at 400 degrees F
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.  Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes.  Turn each slice and bake for another 2 minutes until toasted.  Lightly brush half the toasted bread with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.  top with another piece of toasted bread.  Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.  Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.  Serve hot.