Croque Monsieur

Ingredients

1 tablespoon butter
2 tablespoons GF baking flour/mix
1 cup hot milk
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch nutmeg
2 1/2 cups grated Gruyere
1/2 cup grated Parmesan (do not halve this ingredient—love the Parm!)
8 10 slices of sandwich bread (depends on the size of your bread)
Dijon mustard
1 pack of prosciutto, speck, VA ham, westphalian ham, whatever suits you (I used Speck, my favorite)

Instructions

Preheat oven to 400.

Heat milk in little saucepan, but turn off heat before milk gets foamy.

In separate saucepan, melt the butter over low heat and add the flour, stirring with a wooden spoon for 2 minutes to make a roux. Slowly add in the hot milk, whisking constantly until the sauce is thickened. Remove from heat and whisk in the salt, pepper, nutmeg, 1/2 a cup of the Gruyere, and the Parmesan. Mix the cheese sauce well and set aside.

Toast the bread slices in the oven for 5 minutes on a baking sheet. Turn over the slices and toast in the oven for another 2-3 minutes, or as preferred.

Lightly spread half the toasted bread slices with the mustard and add a slice of ham to each. Top with half of the remaining Gruyere. Top with the other slice of toasted bread and slather the tops of the sandwiches with the cheese sauce. Sprinkle the remaining Gruyere on top and bake the sandwiches for 5 minutes. Turn on the broiler and broiled the sandwiches for 3-5 minutes, until the top of the sandwich is bubbly and lightly browned.