Serves 4
To make the croque-madame variation, fry 4 eggs and place 1 egg on each baked croque-monsieur.
1⅓ | cups milk |
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2 | tablespoons unsalted butter |
4 | tablespoons flour |
¼ | cup freshly grated Parmesan |
Pinch of nutmeg | |
Salt and pepper, to taste | |
Extra butter, at room temperature (for the bread) | |
4 | large slices country-style bread |
8 | thin slices cooked pork |
4 | ounces Gruyere cheese, grated |
1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.
2. In a saucepan over low heat, heat the milk until hot. Transfer the milk to a pitcher. Wipe out the pan.
3. In the saucepan over medium heat, melt the butter. Whisk in the flour, and cook, stirring constantly, for 1 minute. Whisk in ½ cup of the milk. Gradually add the remaining milk a little at a time, whisking until smooth. Simmer, whisking often, for 4 minutes, or until the sauce thickens. Stir in the Parmesan, nutmeg, salt, and pepper to taste. Cool briefly in the pan.
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4. Butter one side of each bread slice.
5. On the baking sheet, place the bread slices, buttered sides down. On each slice, arrange 2 slices of pork, and use about ⅓ cup of the sauce to cover the meat. Sprinkle with cheese.
6. Transfer the sandwiches to the oven and cook for 14 to 16 minutes, or until the cheese bubbles and browns.