Ham and Gruyere Croque Monsieur

Makes 6 large or 36 appetizer-size sandwiches INGREDIENTS 12 slices sourdough sandwich bread, crusts removed

4 tablespoons (2 ounces) unsalted butter ¼ cup all-purpose flour 2 cups milk 1 tablespoon chives, minced, plus more chives to garnish

½ teaspoon freshly grated nutmeg

2 teaspoons freshly squeezed lemon juice 1 teaspoon grated lemon zest 1 teaspoon kosher salt, or to taste

½ teaspoon black pepper, freshly ground

1½ cups (8 ounces) shredded Gruyere cheese

6 slices good quality deli ham, cut in quarters

6 tablespoons unsalted butter, room temperature, divided INSTRUCTIONS

Heat oven to 325 degrees. Place bread sliced on a sheet pan and toast in the oven for about 3 minutes to dry out the bread (or simply leave the bread out the night before so the slices dry out).

For the bechamel: In a medium saucepan, melt 4 tablespoons butter. Stir in the flour, until completely blended. Cook over moderately high heat, stirring constantly, about 3 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil, whisking constantly. Reduce heat to low and simmer, whisking often, until sauce thickens and no floury taste remains, about 5 minutes. Remove from heat and let the sauce cool slightly, stirring oc-