HAM AND CHEESE CROQUE WITH DIJON

Ham and Cheese Croque With Dijon image

Categories Ham

Number Of Ingredients 8

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6 slices sourdough bread
2 tablespoons softened unsalted butter
1 scoop Dijon mustard
2 cup grated Emmenthal, Gouda or Monterey Jack cheese or a mixture
6 slices prosciutto or cooked ham
1/2 cup thick béchamel sauce
1 pinch chopped thyme, for garnish
1 tablespoons snipped chives, for garnish

Steps:

Heat oven to 400. Lay bread slices on a work surface. Lightly butter 3 slices and place butter-side-down on a baking sheet. Now spread them lightly with mustard.
Distribute half the cheese over the mustard. Top each of the slices of cheese-covered bread with 2 slices prosciutto and cover each evenly with more grated cheese, reserving 1/4 cup cheese for final topping.
Lay on the remaining 3 bread slices and press down gently. Spread each top slice with about 3 tablespoons béchamel. Sprinkle with reserved cheese.
Bake until browned and bubbling on top, about 10 minutes. To serve, cut each sandwich in half diagonally or vertically to make 6 small sandwiches. Sprinkle with thyme and chives. Cut off crusts if desired. May also be cut into bite-size pieces.