Croque Monsieur

Por Bruno Albouze · 150 min

Ingredientes

Modo de preparo

1. Make the mornay: heat the milk gently in a saucepan. In a second saucepan, melt the butter, stir in the flour and cook a couple of minutes over medium heat, then take off the heat and let the roux cool to room temperature.
2. Bring the milk to a boil and pour it into the cooled roux. Boil and cook for 2 minutes. Add the cream and bring back to a boil, then turn off the heat.
3. Whisk in the egg yolks quickly, then stir in the cheeses until melted. Reheat gently if the cheese has not fully melted. Season with nutmeg, salt and black pepper.
4. Spread the sauce thinly on a frozen tray lined with plastic wrap, press a sheet of plastic directly on the surface and let cool completely.
5. Cut the focaccia into roughly 10 cm squares and split each horizontally. Spread a thin layer of mustard on one cut side of each piece.
6. Spread mornay on the bread, add gruyere and ham, top with more mornay and more gruyere, then close the sandwich.
7. Spread more mornay over the top of each sandwich and sprinkle with grated Parmigiano.
8. Position the oven rack 15 cm from the broiler and preheat the oven to 230°C (450°F). Bake the croque monsieur for about 12 minutes, until golden brown.

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