Troy Deano is Executive Chef at Blend on Laurel Street downtown. This week in our regular “Friday Foodie Segment” he shares his recipe for tasty, cheesy croque monsieur/madame, a staple of French cuisine. Here’s the recipe…
2 tbs unsalted butter
3 tbs flour
2 cups milk
1 tsp kosher salt
1 cup Gruyere cheese
1/2 cup Parmesan
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
8 slices Brioche bread
8 tbs Creole mustard
8 tbs aioli or mayo
8 ounces ham, sliced medium thickness
Preheat the oven to 400 degrees.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mayo, mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Click to listen to Chef walk you through the steps….