Mini Croque-Monsieur Fancy name for this Kentucky girl! One thing I do know is that it was phenomenal! These little fancy sandwiches may 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 is no trouble at all to serve enough for a crowd.
I have found the key to entertaining are these make ahead recipes. The recipe calls for Pullman loaf and I had never heard of it so for me my choice would be sandwich bread. I really think that’s what it is! You know, another one of those fancy names. lol
The assembled sandwiches can be refrigerated overnight. Cut and warmed in the oven just before serving. Our host served the sandwiches with small, disposable wooden forks so we could keep our hands free and clean. What a great idea!
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)
- 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.
- 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.
- Spread half the sauce 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 sauce 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 sauce, bread slices, ham, and Gruyere. Wrap each sandwich in plastic wrap and refrigerate for 1 hour.
- 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.
Note: These are SO gooooood!