Croque Monsieur

Notes: Have ham cut at the deli counter in your supermarket.
Makes 4 sandwiches


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2 tablespoons minced shallots
2 to 3 tablespoons butter or margarine, at room temperature
1 tablespoon all-purpose flour
1/4 cup fat-skimmed chicken broth
1/4 cup milk or whipping cream
6 ounces gruyère, Swiss, or fontina cheese, shredded (1 1/2 cups)
About 1/16 teaspoon fresh-grated or ground nutmeg
8 slices firm white bread (each about 4 in. square and 1/2 in. thick)
1/4 pound very thinly sliced cooked ham (see notes)
2 tablespoons Dijon mustard


1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir shallots in 1 tablespoon butter. Stir often until golden, about 3 minutes. Add flour; stir until blended. Remove from heat and add broth and milk; whisk to blend well. Return to heat and whisk until mixture is boiling vigorously. Remove from heat and add cheese and nutmeg; stir until cheese is melted. Pour sauce into a bowl. Rinse and dry pan.

2. Lightly butter one side of each bread slice and lay buttered sides down on a board. Divide half the cheese sauce equally among 4 slices; spread sauce to edges. Lay ham equally over sauce. Spread mustard equally on unbuttered sides of remaining 4 bread slices; invert each onto a slice topped with ham.

3. Put frying pan on medium heat. Lay two sandwiches in pan; cover and cook until well browned on the bottom. Turn with a spatula and brown other sides, about 4 minutes total. Transfer sandwiches to a 10- by 15-inch pan and keep warm, uncovered, in a 200° oven. Repeat to cook remaining sandwiches. Spoon remaining cheese sauce equally over sandwiches; spread slightly over edges.

4. Broil sandwiches about 4 inches from heat until sauce is bubbling and lightly browned, 1 to 1 1/2 minutes.

Nutritional analysis per sandwich.

Created date

December 2004

Nutritional Information

Calories 496
Caloriesfromfat 45 %
Protein 26 g
Fat 25 g
Satfat 13 g
Carbohydrate 38 g
Fiber 1.7 g
Sodium 1201 mg
Cholesterol 82 mg