Croque-monsieur/Recipes

Bar Boulud's Croque-monsieur		Yields 4 servings
Ingredients   For the béchamel sauce 3 tablespoons butter ¼ cup all-purpose flour 3 cups whole milk Pinch of freshly grated nutmeg ¼ teaspoon salt, or to taste ⅛ teaspoon white pepper, or to taste For 4 sandwiches 1 tablespoon butter, melted 8 slices high-quality Pullman loaf bread, sliced ⅓- to ½-inch thick 12 ounces (340 grams) Jambon de Paris or other high-quality wet-cured ham, 4 slices ¼ inch thick, or sliced very thin and evenly divided into 4 portions 10 ounces (284 grams) Gruyère cheese, coarsely grated with large holes of a box grater
Preparation: Heat a grill pan, or skillet, while preparing the sandwiches. Spread soft butter on bread slices. Layer the corned beef, sauerkraut, and cheese, then spread Thousand Island or Russian dressing on the top bread slice. Sandwich the bread slices together. Grill using the preheated pan. Serve warm or cold.
Notes: Recipe from Bar Boulud, as published by the New York Times on June 25, 2008
Categories: American cuisine, Sandwiches
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