Mini Croques Monsieurs Recipe
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- Yield Makes 12
Ingredients
- 1 tablespoon unsalted butter, room temperature, plus more for bread
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 5 ounces grated Gruyere cheese
- Coarse salt and black pepper
- 1 baguette, cut into 24 slices, 1/4 inch thick
- 2 tablespoons Dijon mustard
- 12 thin slices ham
Directions
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To make bechamel, melt butter in a saucepan over medium heat. Whisk in flour. Add milk; bring to a simmer. Cook, whisking frequently, until sauce thickens, about 5 minutes. Remove from heat. Add 3 ounces grated Gruyere. Whisk until melted and smooth. Season with salt and pepper.
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Preheat oven to 450 degrees. Spread butter on one side of each bread slice and place, buttered side up, on a rimmed baking sheet. Bake until tops are barely golden brown, 8 to 10 minutes. Switch oven to broil and place rack six inches from flame.
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Spread mustard on untoasted sides of half of the bread slices. Top with a sprinkle of grated cheese, a slice of ham, and then another sprinkle of grated cheese. Top with another piece of bread, toasted side up. Spread 1 teaspoon bechamel evenly on top, and then sprinkle a teaspoon of grated cheese over the sauce. Repeat to make 12 sandwiches. Broil in 2 batches, 1 to 2 minutes, until tops are golden brown and bubbly.
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