Kiki – Barefoot Contessa

Ingredients

• 2 Tbs unsalted butter
• 3 Tbs flour
• 2 cups hot milk
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• Pinch of nutmeg
• 10 oz Guryére
• 1/2 cup freshly grated Parmesan
• 16 slices white sandwich bread
• Dijon mustard
• Bechamel (recipe below) -OR- mayonaisse
• 8 ounces ham, sliced but not too thin

Directions

Preheat oven to 400˚. Toast bread by placing slices on baking sheets and bake for 5 minutes. turn each and bake for another 2 minutes.

Lightly brush half the toasted bread with mustard and mayonnaise, add a slice of ham, and sprinkle with half remaining Guryére cheese and bake for 5 minutes. Turn oven to broil for 3–5 minutes, or until top is bubbly and lightly browned. Serve hot.

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Bechamel Sauce

Ingredients

• 2 Tbs unsalted butter
• 3 Tbs flour
• 2 cups hot milk
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• Pinch of nutmeg
• 1/2 oz Guryére

Directions

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes, making a roux. Slowly pour the hot milk into the roux and cook, whisking constantly until the sauce is thickened. Remove from heat and add salt, pepper, nutmeg, 1/2 cup grated Guryrére, and Parmesan. Set aside.

Want to be super decadent??? Top this sucker with a fresh fried egg. The yolk all over it is To. Die. For.

It’s just a Frenchie ham and cheese – but also dramatically different. It’s the best sandwich around. Very high maintenance and fattening, but what would you expect? It’s French.

There is also a version of this sandwich called “Croissant Croque Monsuier Lasagne.” Just marinate on that for a minute…?!?!