A structural masterpiece of the Parisian café. It is a pressed sandwich that utilizes a thick béchamel sauce both inside (as moisture) and outside (as a gratin layer), combining with Gruyère cheese and Jambon de Paris to form a molten, savory, crispy brick.
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The Béchamel (Mornay). Melt butter in a small saucepan. Whisk in flour and cook for 1 minute . Slowly whisk in the warm milk until smooth. for 3 minutes until thick. Remove from heat, season with salt, pepper, and nutmeg. Stir in 1/4 cup of the grated Gruyère.
Toast the bread. Lightly toast the bread slices in the oven so they are slightly rigid.
Assemble the interior. Spread a thin layer of Dijon mustard on the inside of two slices. Top with a layer of the béchamel sauce. Add the ham slices, then a handful of Gruyère cheese.
Close the sandwich. Place the top slices of bread on the sandwiches. Press down firmly.
The Gratin. Spread a very thick, generous layer of the remaining béchamel over the top of the closed sandwiches. Pile the remaining Gruyère cheese high on top of the sauce.
. Place the sandwiches on a parchment-lined sheet. at 400°F (200°C) for 10 minutes .
. Turn on the broiler. the sandwiches for 2-3 minutes until the cheese is bubbling, completely melted, and has dark, scorched brown spots.
Serve immediately. (Top with a egg to make it a Croque Madame).
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