PeTITe Croque MonsIeurs

1 French baguette, sliced 1/4 inch thick (24 slices) 1/4 cup mayonnaise 1/4 cup country-style Dijon mustard 6 slices Black Forest ham 3 tablespoons unsalted butter 1/4 cup all-purpose flour 1 cup whole milk 1/4 teaspoon kosher salt 1/8 teaspoon ground nutmeg 1 1/4 cups shredded Gruyere cheese

Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon of the mayonnaise.

Heat a large skillet over medium-high heat. Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes. Return the toasted bread to the baking sheet toasted-side down and spread 1 teaspoon of the mustard on each of the untoasted sides.

Fold the ham slices into thirds, as if folding a letter, then cut in half to yield 12 folded squares. Place the ham squares on top of the mustard. Preheat the broiler to high.

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until combined. Cook until light brown, 1 to 2 minutes. Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes. Whisk in the salt and nutmeg. Add 1 cup of the shredded Gruyere, whisking until melted and the sauce is smooth, about 1 minute. Remove the Mornay sauce from the heat, spoon 1 tablespoon over each ham square, then top with 1 teaspoon of the remaining Gruyere.

Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches). Top the sandwiches with the toasted bread and serve.

Yield :6 servings (12 sandwiches) Active Time :30 minutes Total Time :30 minutes