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36 | pr e c i s i o n g r i d d l e s a n d w i c h e s | 37
SANDWICHES
1. In a small saucepan over medium-high heat, melt butter.
Add flour, and cook, whisking, until smooth, about
1 minute. Whisk in milk, and bring to a boil. Reduce
heat to maintain a steady simmer, and cook, stirring
occasionally, until béchamel sauce is reduced and
thickened, 8 to 10 minutes. Stir in one-third of Gruyère,
Parmigiano-Reggiano, and egg yolks into béchamel
sauce. Season with salt, pepper, and nutmeg.
2. Spread mustard on one side of 4 slices of bread and
top with ham slices and remaining Gruyère. Top each
sandwich with a remaining piece of bread.
3. Heat the griddle to 350°F (180°C). Add sandwiches to
the griddle. Cook, flipping once, until golden brown and
crusty on both sides, about 10 minutes. Using a rubber
spatula, lift up each sandwich and pour one-fourth of
the béchamel sauce on the griddle underneath each
sandwich. Lower sandwich back onto the pool of sauce.
Cover the griddle, and cook until béchamel sauce sets
into a soft, frico-like cheese crisp, about 3 minutes.
Repeat process for other side of each sandwich. Invert
sandwiches onto serving plates, and serve while hot.
CROQUE MONSIEUR
Makes 4 servings
There’s no need to heat up the broiler or oven for these famous French sandwiches.
The béchamel sauce is cooked onto the sandwich, rendering it both gooey
and crispy at once —a great foil for the meaty interior.
3 tablespoons (42 grams) unsalted butter
¼ cup (30 grams) all-purpose flour
2 cups (473 milliliters) whole milk
1½ cups (344 grams) grated Gruyère cheese
½ cup (40 grams) grated Parmigiano-Reggiano
2 large egg yolks (36 grams)
Kosher salt and freshly ground black pepper,
to taste
Freshly grated nutmeg, to taste
½ cup (124 grams) whole-grain Dijon mustard
8 slices (244 grams) sourdough bread, cut
½-inch thick
8 slices (196 grams) deli-style sliced ham
VARIATION: MOZZARELLA B.A.T.
Make as directed. Substitute fresh mozzarella for
Gruyère, cayenne for nutmeg, and cooked slices of
bacon for ham slices. Add ¼ cup (5 grams) packed
arugula and 2 slices tomato (30 grams) inside
each sandwich before cooking.
VARIATION:
WELSH RABBIT TARTINE
Make as directed, omitting nutmeg. Substitute
1 cup (250 milliliters) brown ale for 1 cup (227
grams) milk and white Cheddar cheese for Gruyère.
Add 2 tablespoons (30 milliliters) Worcestershire
sauce to béchamel sauce. Reduce to 4 slices
sourdough bread, cut 1-inch thick. Using a paring
knife, cut a horizontal slit halfway through one long
side of each bread slice and stuff with 1 (1-ounce)
(28 grams) slice sharp Cheddar cheese.
PRO TIP
Pouring the béchamel sauce onto the griddle
allows you to achieve that golden, cheesy top you
expect from a croque monsieur.
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