Croque Monsieur Maison

1. Make the béchamel sauce: In a small saucepan, melt 1 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warm milk until smooth. Bring to a gentle simmer, stirring constantly, until thickened. Remove from heat, stir in Dijon mustard, nutmeg, salt, and white pepper. Set aside. 2. Preheat oven to 200°C (400°F). Lightly butter one side of each bread slice. 3. Assemble the sandwiches: On the unbuttered side of two bread slices, spread a thin layer of béchamel. Top with a slice of ham, then some grated Gruyère cheese, then another slice of ham. Top with the remaining bread slices, unbuttered side down. 4. Lightly spread the remaining béchamel on the top of the assembled sandwiches. Sprinkle generously with the remaining grated Gruyère cheese. 5. Place sandwiches on a baking sheet. Bake for 10-12 minutes, or until the cheese is melted and bubbly and the bread is golden. For extra crispiness, you can broil for the last 1-2 minutes (watch carefully!). 6. Serve immediately, optionally with a side salad.