Croque Monsieur paired with Intenso Cabernet Franc

INGREDIENTS:
Béchamel sauce:

¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1/4 teaspoon dijon mustard
dash of ground nutmeg

Sandwich:

8 thin slices white sandwich breads
5 ounces good quality ham about 8 slices
6 ounces Gruyere cheese ,or Emmental cheese, grated (about 2½ cups)
1/4 cup freshly grated parmesan cheese

DIRECTIONS:
Béchamel sauce:
Step 1: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
Step 2: Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.

Assemble sandwiches:
Step 1: Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
Step 2: Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
Step 3: Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
Step 4: Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.

Paired with Intenso Cabernet Franc
Recipe from Tastes Better From Scratch

Croque Monsieur paired with Intenso Cabernet Franc

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