Croque Monsieurs A La Rachelle

Recipe Ingredients

8		Good quality white bread
		= (buy bread at in-store fresh bakery
		Section of a large market or local bakery
		And have it sliced for you)
6 tablespoons	90ml	Butter - divided
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Half-and-half or milk
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Prepared Dijon mustard - plus
		Extra to pass at the table
3/4 lb	340g / 11oz	Deli-sliced French or French style ham
		= (such as Mandrange or, sliced boiled
		Ham)
2/3 lb	302g / 10oz	Thinly-sliced Gruyere or Swiss cheese
		= (Emmentaler recommended)
1		Small jar cornichons or baby gherkin pickl
1		Small jar pickled onions

Recipe Instructions

Line up 8 slices of bread on a work surface.

Heat a small saucepot over medium heat. Add 2 tablespoons butter and melt. Add flour to the butter and whisk together. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with salt, then whisk in prepared Dijon mustard.

Heat a large nonstick griddle or skillet over medium heat.

Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich. The Dijon bechamel sauce will help hold the meat and cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese.

Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered-side down. Butter opposite side of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side, turn with thin spatula. Serve with cornichons, pickled onions and extra Dijon mustard to pass at table.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D24) - from the TV FOOD NETWORK

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