Croque Monsieur Croissant Sandwich
This classic sandwich combines buttery croissants, savory Jones Dairy Farm Heritage Ham, melted Gruyere cheese, and a creamy Dijon mustard sauce.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 2 tablespoons | butter |
| 1 cup | whole milk |
| 4 1/2 tablespoons | Dijon mustard, divided |
| Pinch | ground nutmeg |
| 1/4 teaspoon | salt |
| 8 oz. | cooked Jones Dairy Farm Ham |
| 4 | large croissants |
| 8 oz. | shredded gruyere cheese |
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Directions
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Heat oven to 350°F.
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Melt butter in a medium saucepan over a medium heat. Add flour and cook for one minute until light golden brown.
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Slowly whisk in milk; mixture will thicken initially. Continue to whisk until there are no lumps. Bring to a boil and reduce to a simmer. Simmer for 4-5 minutes until thickened. Add 1 1/2 teaspoons Dijon mustard, nutmeg and salt. Whisk to combine. Season to taste with salt and pepper. Set aside.
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While the sauce simmers, use a sharp knife to cut the ham into eight 1/8-inch slices.
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Heat a large skillet over medium-high heat. Working in batches, sear the ham on both sides.
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Slice croissants in half lengthwise. Spread the bottom half of each croissant with one tablespoon of Dijon mustard. Top with two slices of ham. Evenly divide the cheese between the sandwiches. Drizzle with a heaping tablespoon of reserved sauce. Cover each sandwich with the top half of the croissant.
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Place all the sandwiches in the same skillet you cooked the ham in. Transfer skillet to the oven; heat until cheese has melted. Serve immediately.
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