Ingredients
Béchamel
- 1.5 cups whole milk, warm
- 4 tbsp butter
- 2 tbsp all-purpose flour
- Nutmeg, freshly grated
- Salt, to taste
Sandwich
- 4 thick cut slices sourdough bread
- 2 tbsp dijon mustard
- 4 slices ham
- 4 slices Gruyere
- 3/4 cup shredded Gruyere
- 1 egg
- 1 tbsp butter, room temperature
Instructions
Béchamel
- Melt 1 tablespoon of the butter in a saucepan. Once butter is melted, add flour to butter and whisk for a minute or two.
- Slowly add milk to butter-flour while whisking continuously until all milk is added and sauce is smooth and lump-free.
- Bring it to a simmer for a few minutes. Season with salt and a pinch of nutmeg and cook for a few minutes, then set aside.
Sandwich
- Preheat broiler.
- Spread the butter on all 4 slices. Toast them in a dry pan only on the butter-ed side.
- Spread the dijon mustard on all 4 slices. Layer the bottom slices of both sandwiches first with 2 slices of ham and 2 slices of cheese on each sandwich. Put the top slice on and butter the top side.
- Heat a pan on medium heat. Add the buttered side first on the pan. After a minute, gently press the sandwiches down with a griddle spatula. Spread butter on the top side of the bread and prepare to flip once the bottom side is golden brown!
- Carefully flip the sandwiches and cook until golden brown. Remove from the pan
- Place the sandwiches on a parchment lined baking tray (it’s going to get messy!). Spread the béchamel all over the sandwiches top with gruyere and put it in the broiler until the cheese melts and gets golden brown!
- In the mean time, in a fry pan, add oil and cook one egg to the doneness of your choice sunny-side up.
- Top one sandwich with the egg (Croque Madame) and one without (Croque Monsieur).
GOUDA-TIP: If you do not have a broiler oven, just preheat the normal oven to max and place the baking tray in the top rack so as to act as a broiler oven!
Gouda Together 