Croque-Monsieur
As served at Buvette in New York City. Martha prefers less bechamel on her sandwich, so when she made chef Jody Williams's recipe on Cooking School episode 407, she halved the recipe for the sauce.
Ingredients
- 1/4 pound baked ham, such as prosciutto cotto
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1 teaspoon coarse salt
- 3 tablespoons all-purpose flour
- 4 teaspoons Dijon mustard
- Cornichons
- 2 cups grated Gruyere cheese
- 1/2 teaspoon freshly ground black pepper
- 8 slices toasted or grilled country bread
- 2 teaspoons herbes de Provence
- 2 cups whole milk, heated
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