~ Pansy poking through snow _______________ GRILLED CROQUE MONSIEUR ~ French cousin of the American classic, grilled ham & cheese. The classic sandwich served in the early 1900s in French bistros requires a rich Bechamel sauce. Don't count the calories; enjoy the new twist for leftover Easter ham. * 8 slices rustic bread 8 oz. thinly sliced ham 1/2- 3/4 lb. thinly sliced Gruyere cheese unsalted butter Bechamel Sauce (2 thick cups) 4 Tbsp. unsalted butter 6 Tbsp. flour 2 cup heated whole milk pinch of coarse salt 1/2 tsp. white pepper 1/8 tsp. cayenne 2 Tbsp. Dijon mustard Melt butter over low heat until it bubbles. Add flour, whisking constantly for 2 minutes. Slowly add hot milk and whisk until thickened. Remove from heat and stir in mustard, salt, white pepper, and cayenne. Assemble: Heat Croque Monsieur griddle, panini pan, or griddle. Spread with Bechamel sauce on one side of bread. Top with ham and cheese. Cover with remaining bread and additional sauce....
( musings of a 'HO-HUM HOUSEWIFE' )