Croque Big Daddy (Aaron McCargo, Jr.) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons unsalted butter, plus 2 tablespoons softened |
1 jalapeno, seeded and finely diced |
1/2 teaspoon seafood seasoning (recommended: old bay) |
2 tablespoons all-purpose flour |
2 cups whole milk |
salt and freshly ground black pepper |
4 cups shredded gruyere |
1 cup shredded mozzarella |
4 (1/2-inch) thick slices good quality maple baked ham |
8 thick-cut slices hearty white bread |
preheat a grill pan over medium-low heat |
Directions:
1. In a medium saucepan over medium heat, add the 3 tablespoons butter, jalapeno and seafood seasoning. Cook until the jalapeno begins to soften, about 3 minutes. Next, add the flour and stir to combine and make a blond roux, about 3 minutes. Add the milk and season with salt and pepper. Stir in the Gruyere and mozzarella and turn the heat to low. Cook for 2 minutes, and then cover to keep warm.
2. Place the ham on the grill and cook until well marked and warmed, about 2 minutes per side.
3. Spread 1 tablespoon softened butter on one side of the bread slices and place on the grill, about 2 minutes. Spread the remaining 1 tablespoon softened butter on the other side and flip, cooking about 2 minutes more. Evenly divide the cheese sauce on 4 slices bread and top with 1 slice ham. Place the remaining 4 bread slices on top to create a sandwich.
|
|