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Home » Mini Croque Monsieurs { Baked Ham and Cheese with Bechamel Sauce}

Mini Croque Monsieurs { Baked Ham and Cheese with Bechamel Sauce}

August 23, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on August 23, 2016

  • Yield: makes 12 Mini Croque Monsieurs

Ingredients

  • 6 slices of Cobblestone Bread Co. Million Dollar White Bread
  • 12 slices of smoked gruyere cheese (I use a mandolin to carefully slice a block into slices)
  • 3 large slices of ham
  • 3 tablespoons Dijon Mustard
  • 2 tablespoons butter + some for brushing onto bread
  • 2 tablespoons flour
  • 1 ½ cup milk
  • Salt and pepper
  • ½ cup Grated Parmesan cheese

Instructions

  • Pre-heat the oven to 400F.
  • Lay the sliced of bread on a baking sheet. (I lined my baking sheet with foil for easy clean up).
  • Brush each side of each slice with a little bit of melted butter.
  • Once the oven is preheated, toast the sliced of bread in the oven for about 2 minutes. Flip the bread and toast the other side for about 2 minutes. Watch the bread and make sure it doesn\'t burn.
  • Remove the bread from the oven and lay out three of the slices. Top them with a layer of mustard, 2 slices of cheese, ham, another 2 slices of cheese and a top slice of bread.
  • Cut each sandwich into 4 pieces.
  • Place the pieces back onto the baking sheet.
  • In a sauce pan, melt 2 tablespoons of butter. Add the flour and whisk until smooth and golden colored.
  • Slowly whisk in the milk and raise the heat just a little and whisk until the sauce starts to thicken.
  • Add salt and pepper to taste.
  • Once it starts to thicken, remove it from the heat and add the Parmesan cheese. Whisk until the cheese melts.
  • Scoop the sauce on to the tops of the mini sandwiches. (Yes, it kind of looks like white gravy haha)
  • Put the tray into the oven for about 6 minutes. Turn the broiler on and broil the tops for about 4 minutes or until the cheese it hot and bubbly. Don\'t let the bread burn!
  • Serve warm!
  • Print

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