Croque Big Daddy

Ingredients

• 2 tablespoons flour all-purpose
• 4 cups gruyere cheese shredded
• 2 inch maple baked ham thick
• 1  jalapeño diced seeded finely
• 4 servings salt and pepper black freshly ground
• 0.5 teaspoon seafood seasoning (recommended: Old Bay)
• 1 cup mozzarella cheese shredded
• 3 tablespoons butter unsalted softened
• 8 slices bread thick-cut white hearty
• 2 cups milk whole

Equipment

• sauce pan
• grill
• grill pan

Directions

1. Preheat a grill pan over medium-low heat.
2. 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.
3. 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.
4. Place the ham on the grill and cook until well marked and warmed, about 2 minutes per side.
5. Spread 1 tablespoon softened butter on one side of the bread slices and place on the grill, about 2 minutes.
6. 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.
7. Place the remaining 4 bread slices on top to create a sandwich.