Croque Big Daddy

Name: Croque Big Daddy
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

11 ingredients

11 steps

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.
2

Cook until the jalapeno begins to soften, about 3 minutes.
3

Next, add the flour and stir to combine and make a blond roux, about 3 minutes.
4

Add the milk and season with salt and pepper.
5

Stir in the Gruyere and mozzarella and turn the heat to low.
6

Cook for 2 minutes, and then cover to keep warm.
7

Place the ham on the grill and cook until well marked and warmed, about 2 minutes per side.
8

Spread 1 tablespoon softened butter on one side of the bread slices and place on the grill, about 2 minutes.
9

Spread the remaining 1 tablespoon softened butter on the other side and flip, cooking about 2 minutes more.
10

Evenly divide the cheese sauce on 4 slices bread and top with 1 slice ham.
11

Place the remaining 4 bread slices on top to create a sandwich.