Mr. Crunchy Croque Monsieur Recipe
Ham and cheese gets a decadent upgrade with creamy bechemel sauce, homemade herbs de provence, & Gruyere in Alton Brown's Mr. Crunchy recipe.
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Cooking tools:
- Kitchen scale
- Oven
- Saucepan
- Whisk
- Baking sheet
- Aluminum foil
- Airtight container
- Measuring spoon
- Measuring cup
- Chef's knife
- Fork
Ingredients
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried tarragon
- 1 tablespoon dried basil
- 2 teaspoons fennel seeds
- 2 teaspoons dried marjoram
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried chervil
- 2 tablespoons unsalted butter
- 1 ounce all-purpose flour
- 8 fluid ounces whole milk
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon freshly grated nutmeg
- 4 slices sourdough bread, cut 1/2 inch thick
- 1 tablespoon whole grain mustard, divided
- 6 ounces grated Gruyere, divided
- 4 ounces thinly sliced black forest ham, divided
- 1 teaspoon Herbes de Provence blend
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