Croque Monsieur Sandwiches
Prep Time
Serves
Cooking Mode
1 tbsp Compliments Mayonnaise
1 tsp Sensations Original Dijon Mustard
6 ounce Swiss Gruyère or French Swiss Cheese
4 tbsp Compliments Butter
2 tbsp Compliments Unbleached Flour
1 cup Lucerne® Whole Milk
¾ pound Sobeys Artisan Como Bread, cut diagonally into 8 slices
⅓ pound thinly sliced Ham off the Bone
1 tbsp Compliments Mayonnaise
1 tsp Sensations Original Dijon Mustard
6 ounce Swiss Gruyère or French Swiss Cheese
4 tbsp Compliments Butter
2 tbsp Compliments Unbleached Flour
1 cup Lucerne® Whole Milk
¾ pound Sobeys Artisan Como Bread, cut diagonally into 8 slices
⅓ pound thinly sliced Ham off the Bone
Directions
1In a small bowl, whisk together mayonnaise and mustard; set aside. Cut 2 ounces of the cheese into thin slices. Shred the remaining cheese; set aside.
2In a 3 to 4-quart pan, melt 2 tablespoons butter over medium-high heat.
3Add flour and whisk constantly until smooth and bubbling, 1-2 minutes; do not let brown.
4Very slowly, whisk in milk until smooth. Cook, whisking constantly, over medium-high heat until mixture thickens and bubbles, 2-3 minutes.
5Remove from heat and stir in the shredded cheese until smooth. Keep warm.
6Preheat oven broiler to high heat. Lay 4 of the bread slices out on a flat surface.
7Spread with equal amounts of mayonnaise mixture. Top with equal amounts of sliced cheese and ham. Top with remaining bread slices.
8Melt 1 tablespoon butter in a 12-inch nonstick frying pan over medium-high heat. Add sandwiches and cook until undersides are golden, about 2 minutes.
9Add remaining butter to pan, turn sandwiches over and cook to brown other sides, about 2 more minutes.
10Transfer sandwiches to a rimmed baking pan or baking dish that can hold them in a single layer. Spoon cheese sauceequally over sandwiches. Broil 4 to 6 inches from heat until sauce is brownedand bubbling, 3 to 5 minutes; watch carefully.
11Use a wide spatula to transfer sandwiches and sauce to plates and serve
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