Occasionally while I’m watching movies…. I see food that I really, really, need to try.
This was one of them. In the movie “It’s complicated” there’s a scene where Meryl Streep explains Crogue Monsieur to Steve Martin. (part of her explanation was that it was cheep, and clearly she hasn’t seen cheese prices in America in 2022, but in France I can imagine it’s a little less)
I made this a while ago for dinner. An experiment. I ended up making it three more times in the next couple of weeks. My son declared them his favorite sandwich.
They are really incredible. And so full of flavor.
Try them.
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MORNAY SAUCE
- 2 tablespoons flour
- 2 tablespoons butter (like real butter)
- 1-1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup gruyere cheese
- ⅛ teaspoon nutmeg
- salt and pepper
- Fresh thyme (optional)
- Fresh rosemary (optional)
FOR THE SANDWICH
- thin sliced Artisan-style bread
- Dijon mustard
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese
- thinly sliced ham (as much or as little as you want)
INSTRUCTIONS
- For the Mornay Sauce, melt butter in a saucepan over medium heat; whisk in flour then slowly whisk in milk and bring to a simmer. Cook until slightly thickened, about 1-2 minutes. Remove from heat and stir in Parmesan cheese, nutmeg, thyme and rosemary and season with salt and pepper; set aside.
- For the sandwiches, Spread mustard on the bread, top and bottom if you like. Layer ham slices over Dijon then sprinkle each with grated cheese
- Preheat the broiler.
- Transfer sandwiches to a baking sheet covered with parchment paper; top each sandwich with Mornay sauce, spreading evenly all the way to the edge of the sandwich; Broil until tops of sandwiches are bubbling and lightly browned.