Prep: 25 minutes; Cook: 5 minutes.
2 tablespoons melted butter
4 slices sourdough or white sandwich bread
4 slices good-quality cooked ham
1 1/2 tablespoons Dijon mustard (optional)
1 cup grated Gruyère or Emmentaler cheese, divided
1 cup Mornay Sauce
2 eggs, cooked sunny-side up or over easy
1. Preheat broiler. Heat a large ovenproof skillet over medium-high heat. Butter bread on all sides, and top 2 of the slices with ham and, if desired, a smear of Dijon. Top with 1/2 cup cheese, and cover with remaining bread slices. Place sandwiches in skillet, pressing gently with back of spatula. Let cook about 1 to 2 minutes or until bottom is lightly golden.
2. Top sandwiches in skillet with Mornay Sauce and remaining 1/2 cup cheese. Place skillet in oven, and broil 2 to 3 minutes or until golden and bubbly, taking care not to burn. Top with egg, and serve immediately.
Yield: Makes 2 servings
Prep: 10 minutes; Cook: 5 minutes.
This recipe goes with Croque-Madame
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole or 2% reduced-fat milk
1/8 teaspoon salt
Pinch of freshly ground pepper
Freshly grated nutmeg, to taste
1/2 cup coarsely grated Gruyère or Comté cheese (about 4 ounces)
Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Use immediately.
Yield: Makes about 1 cup