Rachael Ray’S Croque Monsieur - cooking recipe

Ingredients

4 tablespoons unsalted butter, salted
2 tablespoons all-purpose flour
1 cup half-and-half or 1 cup whole milk
1 teaspoon Dijon mustard
1/8 teaspoon freshly grated nutmeg
salt
fresh ground black pepper
8 slices bread
3/4 lb baked ham, thinly sliced (Virginia ham is good)
2 cups shredded gruyere cheese

Preparation

Heat a large pan or griddle over med-low to medium heat.
Heat a small saucepan over medium heat; add in 2 tablespoons butter and melt.
Whisk flour into butter and cook 1 minute; then whisk in the half-and-half.
Add in dijon mustard, nutmeg, salt, and pepper; cook for 2 minutes to thicken; remove from heat.
Spread bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich.
Spread the remaining 2 tablespoons butter lightly across the outside faces of each sandwich.
Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle.
The cheese will brown and form a crisp coating as the sandwich cooks and heats through.
cook for 3 minutes on each side, or until evenly golden.