Mini Croque Monsieurs - Baked Ham and Cheese with Bechamel Sauce

Mini Croque Monsieurs { Baked Ham and Cheese with Bechamel Sauce}

By: Angie Barrett ­ BigBearsWife.com 3/17/15 makes 12 Mini Croque Monsieurs

Ingredients 6 slices of Cobblestone Bread Co. Million Dollar White Bread 12 slices of smoked gruyere cheese (I use a mandolin to carefully slice a block into slices) 3 large slices of ham 3 tablespoons Dijon Mustard 2 tablespoons butter + some for brushing onto bread 2 tablespoons flour 1 ½ cup milk Salt and pepper ½ cup Grated Parmesan cheese Directions Pre­heat the oven to 400F. Lay the sliced of bread on a baking sheet. (I lined my baking sheet with foil for easy clean up). Brush each side of each slice with a little bit of melted butter. Once the oven is preheated, toast the sliced of bread in the oven for about 2 minutes. Flip the bread and toast the other side for about 2 minutes. Watch the bread and make sure it doesn't burn. Remove the bread from the oven and lay out three of the slices. Top them with a layer of mustard, 2 slices of cheese, ham, another 2 slices of cheese and a top slice of bread. Cut each sandwich into 4 pieces. Place the pieces back onto the baking sheet. In a sauce pan, melt 2 tablespoons of butter. Add the flour and whisk until smooth and golden colored. Slowly whisk in the milk and raise the heat just a little and whisk until the sauce starts to thicken. Add salt and pepper to taste. Once it starts to thicken, remove it from the heat and add the Parmesan cheese. Whisk until the cheese melts. Scoop the sauce on to the tops of the mini sandwiches. (Yes, it kind of looks like white gravy haha) Put the tray into the oven for about 6 minutes. Turn the broiler on and broil the tops for about 4 minutes or until the cheese it hot and bubbly. Don't let the bread burn! Serve warm!