This is like having a little piece of Paris in your own home…
Because our dad was an airline pilot we have been able to travel the world! One of the times we were in France we ordered one of these sandwiches and our taste buds were going CRAZY! We quickly learned that this is a specialty dish in France and can be ordered most places! Our mom aka The Food Nanny came home off the trip and have to recreation this scrumptious sandwich. Honestly this rendition tastes almost better than what you can get in France. What makes it so special is the Gruyere cheese! It can be sometimes expensive at your local grocery store, but we have found that Costco sells it for a fabulous price!! Serve this for a fancy lunch to friends, or make one for your husbands. Everyone will enjoy!!
- 1 tablespoon butter
- 1 tablespoon White Kamut flour
- 3/4 cup milk
- Pinch each salt pepper, and nutmeg
- 8 slices french Italian, or sourdough French bread, about 1/2 inch thick
- 4 1/8 inch-thick slices deli ham
- 8 to 10 ounces Gruyere cheese shredded (2 to 2 1/2 cups) divided
- Softened butter for buttering the bread
- We like to make extra sauce!!!!
Melt the butter in a small saucepan over medium heat. Add the flour and cook and stir until bubbly. Add the milk all at once and cook, stirring constantly, until the sauce thickens. Add the salt, pepper, and nutmeg. Remove from the heat.
Place 4 bread slices on a baking sheet. Top each with a slice a ham and about 1/4 cup Gruyere. Top with the remaining bread.
Preheat the broiler to low broil and adjust a rack to 6 inches from the heat. Butter the sandwiches on both sides (outsides). Place them under the broiler until deep golden brown, about 2 minutes per side. Watch closely to prevent burning.
Spoon one-fourth of the sauce (about 3 tablespoons) over each sandwich. Top each one with 1/4 cup of the remaining cheese. Broil until the cheese begins to brown, about 2 minutes.
Serve the sandwiches with a green salad or fruit platter.
Variation: Croque Madame
Fry an egg over-easy in a small skillet and place the fried egg on top of the sandwich as soon as it comes out of the oven. This is how I see most French people eat this sandwich.