It seems as though sandwiches are always getting ragged on. Like when you turn down every restaurant in Atlantic City, even though your BFF is starving, because you "don't feel like a sandwich". (Sorry, Shu.)
Or, as I was shopping for this recipe, the boyfriend (who never complains about sandwiches), turns and says to me, ever so disdainfully, "...you mean, we're just having a ham and cheese sandwich for dinner?"
Just a ham and cheese sandwich?
JUST a ham and cheese sandwich?
No, no, no.
This is much better than a ham and cheese sandwich. This is a roll-your-eyes-into-the-back-of-your-head-amazeballs-sandwich. Otherwise known as a Croque Monsieur, (a crunchy Mister).
adapted from Bon Appetit
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 cup heavy cream
pinch of nutmeg
1 small bay leaf (or half of a large bay leaf)
salt and pepper
8 slices sourdough bread
8 oz. thin sliced Black Forest ham
8 oz grated Gouda, divided
2 tablespoons unsalted butter, melted
In a small sauce pan, melt the two tablespoons of butter over medium heat. Whisk together with two tablespoons of flour, cook the flour for about a minute. Slowly whisk in the cup of heavy cream. Add the pinch of nutmeg and the bay leaf. Turn up the heat to about medium-high in attempt to reach a boil. Whisk the mixture often, for about 2 minutes, until the sauce thickens. It's going to get really thick, and it will seem like it happens all of a sudden. Don't freak out. Season with salt and pepper, and set aside.
Preheat broiler. On a foil-covered baking sheet, place 4 slices of bread. Distribute the ham equally among the 4 sandwiches-to-be. Top the ham with 6 oz of grated Gouda, saving the remaining 2 oz for later. Top each sandwich half with the remaining four slices of bread.