Dominique Ansel's XL Croque-Monsieur

About the Author: Dominique Ansel
Total Time : 15
Servings : 1

INGREDIENTS

For the sandwich:

4 slices of gruyere cheese

4 slices of black forest ham

2 slices of sourdough bread

For the custard:

1 cups of milk

1 large egg

Pinch of nutmeg

Salt and pepper to taste

For the béchamel:

1/4 cup of milk

1 tbsp of butter

3/4 tbsp flour

2 oz grated gruyere cheese

DIRECTIONS

1. Preheat oven to 350 degrees Farhenheit.

For the sandwich:

1. To assemble the sandwich: Dip each slice of bread in the custard. Spread a layer of the béchamel sauce on one slice of bread, add 4 slices of ham, 2 slices of gruyere, top with another slice of bread. On the top, spread another layer of béchamel and finish with 2 more slices of gruyere.

2. Bake in oven for 10 minutes until the cheese is golden brown.

For the custard: 

1. In a large bowl, combine a cup of milk and a pinch of nutmeg, whisk in 1 large egg and season with salt and pepper to taste. Let cool in the fridge.

For the béchamel sauce:

1. In a pot, warm the milk (make sure not to boil).

2. In a separate saucepan, melt the butter over medium heat. Add in the flour and whisk until smooth. Cook for 30 seconds over medium heat until the mixture becomes dough-like.

3. Stream the warm milk into the butter-flour mixture in three increments, whisking continuously until smooth. Let boil for 1 minute.

4. Stir in the shredded gruyere cheese, mixing until the cheese has melted. Season with salt and pepper to taste, then pour the mixture into a shallow dish, cover in plastic and place in fridge to let cool.