Fried Ham and Cheese Sandwiches

    Fried Ham and Cheese Sandwiches

    4saves
    25min


    15 people made this

    This is a delicious and satisfying French cafe snack known as croque-monsieur. Ham sandwiches are fried with the addition of a white wine-cheese sauce.

    Ingredients
    Serves: 4 

    • 1/4 cup butter, softened
    • 1 tablespoon plain flour
    • 1/3 cup (85ml) thickened cream
    • 1/4 cup (65ml) dry white wine
    • salt and pepper to taste
    • 1 dash ground nutmeg
    • 3/4 cup (90g) shredded Gouda cheese
    • 8 thick slices sourdough bread
    • Butter as needed, extra
    • Dijon mustard as needed
    • 8 slices ham
    • 1 tablespoon chopped fresh parsley

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt 1/4 cup butter in a small saucepan over medium heat. Gradually stir the flour into the butter. Add small portions of the cream and wine alternately, whisking after each addition to thicken before introducing the next amount. Season with salt, pepper, and nutmeg. Add the cheese to the liquid in small amounts, stirring continually. Reduce heat to low and keep sauce warm.
    2. Place a large frypan over medium-high heat. Spread butter on one side of each slice of bread; spread Dijon mustard on the opposite side of each slice. Assemble the sandwiches by placing four slices of bread, buttered side down, into the skillet. Top each slice of bread with two slices of ham; spoon cheese sauce over the ham, reserving some of the sauce for later.
    3. Place the remaining slices of bread, mustard side down, on top of the ham and cheese. Fry the sandwiches on each side until the bread is an even, golden brown color. Spoon a little of the cheese sauce on top of each sandwich before serving. Garnish each sandwich with parsley.

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    Reviews (1)

    CherylKing
    0

    This was delicious, enjoyed by the whole family. I wasn't super fond of the cheese sauce, would have preferred a regular ham and cheese sandwich, but Hubby loved it, so to each their own! - 22 May 2013

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