Simple Croque Monsieur

For the béchamel sauce:

1 tbs gluten-free flour

1 tbs butter

1/2 cup milk (I used 2%)

Pinch of nutmeg

Salt and pepper

For the sandwich:

4 slices gluten-free white bread

2 tsp dijon mustard

2 oz thickly sliced gruyere

2 oz thinly sliced ham [I used deli honey ham]

2 tsp softened butter

1/2 cup shredded gruyere

Method:

In a small saucepan melt butter over medium heat. Add flour and stir until combined (about 30 seconds). 

Gradually add milk, whisky constantly. Add nutmeg and continue stirring for another minute until sauce thickens. 

Watch carefully as it will thicken quickly. Remove from heat and season with salt and pepper. Preheat broiler. Spread 1/2 tsp butter on the outside of each slice of bread. 

On inside of bottom slice, spread 1 tsp of dijon 1 oz sliced gruyere 1 oz ham and top with second slice. 

Add to a small skillet browning on each side. Place sandwiches on a parchment-lined baking sheet, top each with half the béchamel and 1/4 cup shredded gruyere. Broil until cheese is melted and browned about 3 minutes.

ENJOY!