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Mini Croque-Monsieur

These fancy sandwiches can seem like a lot of work, but once you've made the sauce, putting together two big sandwiches and cutting them into individual rectangles means it's no trouble at all to serve enough for a crowd.

  • prep: 30 mins
    total time: 1 hour 40 mins
  • yield: Makes 20

Ingredients

  • 1 loaf white Pullman bread (1 pound 2 ounces), bottom trimmed
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup grated Parmesan cheese (1 1/2 ounces)
  • Coarse salt and freshly ground pepper
  • 8 thin slices good-quality ham (5 ounces), such as Black Forest
  • 12 large slices Gruyere cheese (12 ounces)

Cook's Note

Assembled sandwiches can be refrigerated overnight. Cut and warm in oven just before serving.

Directions

  1. Step 1

    Starting from the bottom of the loaf, slice bread horizontally into six 1/2-inch-thick rectangles (about 4-by-8 1/4-inches each); discard rounded top. Toast each bread slice in a toaster until pale gold.

  2. Step 2

    Melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking constantly. Bring to a boil, continuing to whisk. Remove from heat and stir in Parmesan. Let bechamel cool completely. Season with salt and pepper. Divide between 2 bowls.

  3. Step 3

    Spread half the bechamel from 1 bowl on 1 slice of bread. Top with 2 slices ham and 3 slices Gruyere. Top with 1 slice of bread, then spread remaining bechamel from bowl over top. Set sandwich aside. Repeat layering with ham and Gruyere, and top with 1 slice of bread. Repeat with remaining bowl of bechamel, bread slices, ham, and Gruyere. Wrap each sandwich in plastic wrap and refrigerate for 1 hour.

  4. Step 4

    Preheat oven to 375 degrees. Trim crusts from sandwiches. Cut each sandwich in half lengthwise, then crosswise 5 times to form 10 rectangles from each. Skewer each sandwich. Transfer to a baking sheet and warm in oven until cheese melts, 6 to 8 minutes. Serve immediately.

Source
Martha Stewart Living, December 2011