Croque Monsieur

Toasty bottom, cheesy tops… this is definitely what’s for lunch, today!

4 Sandwiches

Homemade bread has a notoriously short shelf life.  So, this is a great way to use the remaining half of a day or two old loaf of bread.

My Croque Monsieur
makes 4 sandwiches

8 slices of my Honey Wheat Bread
8 slices Gruyère, or the best Swiss cheese you have on hand
sliced ham, as you like it
Dijon mustard, as needed
Mornay or béchamel sauce, as needed
1 chunk (1-2 oz) Parmigiano Reggiano
1 piece white bread, toasted and cooled

Preheat oven to 425 degrees F.

Brush 4 slices of bread with dijon.  Arrange in the bottom of an 8×8 inch baking dish Dijon side up.  Layer with Swiss cheese and ham.  Top with remaining bread slices.  Lightly spoon béchamel or Mornay sauce over the top and spread it thinly to evenly coat the top of the bread.  Layer with more Swiss cheese.  In a food processor, pulse Parmigiano Reggiano and white bread to fine crumbs.  Sprinkle over the top of the sauced sandwiches.  Place in preheated oven for 15-20 minutes, or until top is golden brown and bubbly.