Ham and Cheese Croque With Dijon
This is a classic French croque-monsieur, but with the added tang of Dijon mustard and sourdough bread. While it may well be the quintessential warm ham and cheese sandwich, it also makes a great snack with drinks. Please note the sandwiches may be prepared in advance and reheated to serve.
- Serves: 6 persons
- 6slices sourdough bread
- 2tablespoons softened unsalted butter
- Dijon mustard
- 6ounces/2 cups grated Emmenthal, Gouda or Monterey Jack cheese or a mixture
- 6slices prosciutto or cooked ham
- ½cup thick béchamel sauce (See Note)
- Pinch of chopped thyme, for garnish
- 1tablespoon snipped chives, for garnish
Step 1Heat oven to 400. Lay bread slices on a work surface. Lightly butter 3 slices and place butter-side-down on a baking sheet. Now spread them lightly with mustard.
Step 2Distribute half the cheese over the mustard. Top each of the slices of cheese-covered bread with 2 slices prosciutto and cover each evenly with more grated cheese, reserving 1/4 cup cheese for final topping.
Step 3Lay on the remaining 3 bread slices and press down gently. Spread each top slice with about 3 tablespoons béchamel. Sprinkle with reserved cheese.
Step 4Bake until browned and bubbling on top, about 10 minutes. To serve, cut each sandwich in half diagonally or vertically to make 6 small sandwiches. Sprinkle with thyme and chives. Cut off crusts if desired. May also be cut into bite-size pieces.