Take a Grilled Ham and Cheese Sandwich and hit it out the ballpark................................
Yes folks, thats what happens when the French take an American staple like good ol' grilled ham and cheese. They would use artisan bread (oui, oui), and high end ham (mon dieu), and then slather the sammies with a Gruyere white sauce (no less, mes amis), and if that didn't block your arteries, go ahead and sprinkle Parmesan all over and gently broil so that you have heaven melting in your mouth every time you take a bite.
Once a year, that is.
After counting all the calories in this, thats probably how many times I'll be making it, but oh boy - do I WANT to make it.
Yes! Yes! Yes!
Lipitor! Crestor - thou art my new found friends.....
Thank you Kathy of All Food Considered for choosing this deliciously good sandwich for April's recipe for the Barefoot Bloggers. Yes, I am ridiculously late in posting this.....
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed (I used a Vienna wheat loaf)
8 ounces baked Virginia ham, sliced but not paper thin (I used regular deli smoked ham)
1. Preheat the oven to 400 degrees F.
2. 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.
3. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened.
4. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
5. 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.
6. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.
7. Top with another piece of toasted bread.
8. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.
9. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.