All kids (and some grownups) love croque-monsieur panini sandwiches

A couple of years ago we took the children to Switzerland to visit my sister and her family. When we went out to eat, we found there were no children’s menus. Instead, “Auntie Mimi” would order the kids a croque-monsier, which was basically a grilled ham and cheese sandwich. So when I received PANINI (Fireside/Simon & Schuster) by Melanie Barnard, it was the first recipe I looked up. Too bad I don’t have a panini grill.

Well, actually I kind of do. (Sometimes I wonder if there is any kitchen gadget I don’t own.) For camping, we have an Original Next Generation George Foreman grill, which would work in a pinch. (If you want to make paninis at home, look into getting the smaller Champ or a real panini grill press.)

In fact, I’m going to copy some of the recipes out of PANINI to bring next time we camp. The Egg & Bacon Breakfast Sandwich recipe would be perfect as would Cinnamon-Apple Stuffed Pancakes. Mmmm, I wonder if I could use it to make s’mores pancakes? Mmmmmm…

Until camping season begins, let’s try an authentic croque-monsier with yummy Gruyere from Switzerland. The cheese is worth the extra expense, believe me. But you could use generic Swiss if you think it’s too rich for the kids.

Croque-monsier
This panino (panino is singular, panini is plural) is based on the classic French sandwich and features lean ham, sliced cheese, and a rich, flavorful cheese sauce.

Serves two

Ingredients:

CHEESE SAUCE

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 teaspoons Dijon mustard
• 1/4 teaspoon grated nutmeg
• salt and freshly ground pepper
• 1 cup whole milk
• 1/4 cup shredded Gruyere cheese

FOR THE PANINO

• 4 slices French bread or other firm, white country-style bread, each about 1/2 inch thick
• 1 tablespoon, melted unsalted butter
• 1 tablespoon Dijon mustard
• 1/4 pound, thinly sliced Gruyere cheese,
• 3 ounces Black Forest ham thinly sliced
• 2 teaspoons snipped fresh chives

Directions:

CHEESE SAUCE

1. In a small saucepan, melt the butter over medium heat.
2. Add the flour and cook, whisking, for 1 minute to make a smooth paste.
3. Stir in the mustard, nutmeg, and salt and pepper to taste, then slowly whisk in the milk.
4. Cook, whisking, until the sauce comes to a boil and thickens, about 2 minutes.
5. Remove the pan from the heat and stir in the shredded cheese until melted. Keep warm until ready to use.

FOR THE PANINO

1. Preheat the sandwich grill.
2. Place the bread slices on a work surface and brush 1 side of each with the melted butter. Turn and spread the unbuttered sides with the mustard.
3. On each of 2 of the bread slices, mustard sides up, layer one-fourth of the cheese, half of the ham, and half of the chives.
4. Top with the remaining cheese on each.
5. Place the remaining 2 bread slices on top, mustard sides down, and press to pack gently.
6. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3-5 minutes.
7. Meanwhile, preheat the broiler.
8. Transfer the finished panini to a small baking sheet.
9. Spoon the sauce over the sandwiches, then place under the broiler 3-4 inches from the heat source.
10. Broil, watching carefully to prevent burning, until the sauce is bubbly and flecked with brown, about 1 minute.
11. Transfer to plates and serve right away.