Sheet Pan Croque monsieur Grilled Cheese

Croque monsieur Grilled Cheese

Ingredients

6 oz unsalted butter, divided

2 Tbl flour

1 cup whole milk

1 bay leaf

1 tsp spud spice with cheddar

1/2 tsp kosher salt, plus more for seasoning

1/4 cup grated Parmesan

8 slices thick sourdough bread

8 to 12 slices good quality ham (about 3/4 pound)

12 oz Gruyere cheese, grated, divided

Preheat the broiler.

 Direction

Make the béchamel sauce: In a small saucepan, melt 1 oz butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk , spud spice with cheddar and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

 Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the béchamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

 Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining béchamel on top of the sandwiches and top with the other half of the Gruyere cheese.