Kevin's Croque Monsieur

Serves 4

Croque Monsieur, is France's upscale take on a grilled cheese sandwich. They are sold on many street corners in Paris. My son-in-law Kevin (who lived in Paris and studied at the Cordon Bleu) treated us to his wonderful open face version, on our latest trip to southern California. Quality ham, cheese and bread make the best sandwiches but cutting the Gruyere with Emmenthaler could cut cost some what.

1 lb. ham, thinly sliced (Kevin likes Columbus brand apple wood smoked ham from Trader Joe's) 2 -12 inch mini baguettes
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1 cup grated Gruyere cheese, divided use
grated nutmeg to taste
salt & white pepper to taste
Dijon mustard, preferably Maille brand

To make the Mornay sauce:
melt the butter in a medium skillet, stir in the flour and cook 2-3 minutes, stirring constantly. Add milk and simmer approximately 10 minutes (stirring occasionally) until sauce is thick. Add 1/2 cup of the cheese gradually while stirring until sauce is thick and smooth and cheese is completely melted. Add salt, pepper and nutmeg to taste. Reserve the sauce and keep warm.
Cut bread in half lengthwise and then in half again crosswise. Lightly toast the bread slices on both sides under the broiler of the oven.
To assemble the sandwiches:
Cover a sheet pan with aluminium foil, place the toasted bread slices on the pan, cut side up. Saute the ham slightly ( just to warm). Spread about 1/2 the sauce on the bread, divide the ham on top of the sauce, then top the ham with remaining sauce. Sprinkle sandwiches with remaining 1/2 cup grated cheese. Place under the broiler until the grated cheese melts and starts to brown and sandwiches are heated through.
Stack two sandwiches open face, on a plate to be eaten with with a knife a fork. Don't forget the necessary condiment: Dijon mustard!