Nickel Allergy Friendly Croque Monsieur

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the Mornay sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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1 ½ cups whole milk
¼ tsp freshly grated nutmeg
¼ tsp dijon mustard
½ cup gruyère cheese, finely grated
salt and pepper, to taste

For the sandwiches

8 slices white sandwich bread or pain de mie, about ½ inch thick
2 tbsp unsalted butter, softened
2 tsp dijon mustard
6 oz thinly sliced ham
1 cup gruyère cheese, finely grated

Instructions

1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil.
2
Melt 3 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns pale golden and smells faintly nutty. Gradually pour in the milk in a thin stream, whisking continuously, until the sauce is smooth and no lumps remain.

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