Croque Monsieur

With Paris a mere 61 days away, David and I are consumed with thoughts and dreams of the city of lights. I have started to learn the language and will be taking an introductory course starting on Wednesday nights. Our little maisonette has been booked in the 3 quarter of the city and we are thrilled to be embracing this experience whole-heartedly.  Even our meals tip a hat to the delights of Parisian cuisine.  Today's menu item: Croque Monsieur.

Preheat the oven to 350.  In a small saucepan on the stove-top melt 1 tablespoon of butter until it is foamy. Add 1 tablespoon of flour and whisk in continuously until smooth for about 2 minutes. Slowly add 3/4 of whole milk to mixture, stirring constantly until the mixture begins to thicken.  Remove from heat and season with a pinch of freshly grated nutmeg, a pinch of sea salt, and pinch of pepper.  Stir in 2 tablespoons of freshly grated Parmigiano-Reggiano cheese and 2 tablespoons of grated Gruyere.  This is your bechamel sauce.  Lightly and evenly butter two slices of french  bread. Toast these slices of bread in a pan over low heat until lightly browned. Spread one side of one piece of bread with a thick dijon mustard. Place a few slices of thinly sliced ham and about a half a cup of grated gruyere cheese in between the bread (making a sandwich!) Spread your decadent, delicious bechamel sauce to cover the top of sandwich making sure to coat the crusted edges of the bread too. Sprinkle the bechamel spread with a bit of gruyere. Place on a baking sheet and bake for 5 minutes. The place under the broiler for 3 minutes until cheese/sauce is bubbling and lightly browned.  Then prepared yourself to be whisked to a Parisian Cafe as you bite into your glorious Croque Monsieur.