4.333335
3 ratings

Ham and Gruyère Melt

To turn a ham and cheese into a bistro-ready Croque Monsieur, bring 1 cup of whole milk to a simmer in a saucepot. Mix together 1 tablespoon softened unsalted butter and 1 tablespoon flour to create a paste, and then whisk into the hot milk. Continue whisking until thickened, about 10 minutes, over medium heat. Season with salt and nutmeg. Pour a little béchamel over each sandwich, and top with more grated Gruyère. Broil until the top is bubbly and browned.

Ingredients

  • 1 1/2 Tablespoon unsalted butter, melted
  • 8 Ounces thick-cut ham
  • 4 slices thick white bread
  • Kosher salt, to taste
  • 4 Ounces Gruyère cheese

Directions

Heat ½ tablespoon butter in a saute pan until foamy. Add the ham in 2 piles and cook until warmed and lightly browned, 2 to 3 minutes per side. Meanwhile, brush the remaining butter on 1 side of the bread slices, and sprinkle lightly with salt. Divide the cheese between the un-buttered sides of the bread slices. Place 1/2 of the slices buttered-side down into the pan, adding more butter to the pan if needed. Lay the ham on top, and top with remaining bread slices. Place a heavy pan on top of the sandwiches to weight down, and cook until golden on both sides and cheese is melted, 2 to 3 minutes per side.

Nutritional Facts
Servings2
Calories Per Serving650
Total Fat39g59%
Sugar4gN/A
Saturated20g100%
Cholesterol150mg50%
Protein42g84%
Carbs33g11%
Vitamin A227µg25%
Vitamin B121µg23%
Vitamin B60.5mg24.2%
Vitamin C5mg8%
Vitamin D1µgN/A
Vitamin E0.6mg3%
Vitamin K5µg6%
Calcium680mg68%
Fiber4g15%
Folate (food)52µgN/A
Folate equivalent (total)71µg18%
Folic acid12µgN/A
Iron3mg18%
Magnesium72mg18%
Monounsaturated13gN/A
Niacin (B3)7mg33%
Phosphorus606mg87%
Polyunsaturated3gN/A
Potassium477mg14%
Riboflavin (B2)0.5mg30%
Sodium1997mg83%
Thiamin (B1)1mg65.7%
Trans0.4gN/A
Zinc4mg30%