Croque Monsieurs a la Rachelle My take on French grilled cheese and ham sammys

Ingredients

• 6 tablespoons butter divided
• 2 tablespoons dijon mustard prepared
• 2 tablespoons flour all-purpose
• 2 cups half-and-half 
• 0.8 pound ham french such as mandrange, deli sliced or, sliced boiled ham or style
• 1 small jar pickled onions 
• 1 small jar baby gherkin pickles 
• 0.5 teaspoon salt 
• 0.7 pound swiss cheese thinly sliced recommended: Emmentaler
• 8 slices local bakery and have it fresh white sliced for you
• 8 slices local bakery and have it fresh white sliced for you

Equipment

• frying pan
• whisk
• pot
• grill
• spatula

Directions

1. Line up 8 slices of bread on a work surface.
2. Heat a small saucepot over medium heat.
3. Add 2 tablespoons butter and melt.
4. Add flour to the butter and whisk together. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with salt, then whisk in prepared Dijon mustard.
5. Heat a large nonstick griddle or skillet over medium heat.
6. Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich. The Dijon bechamel sauce will help hold the meat and cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese. Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down. Butter opposite side of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side, turn with thin spatula.
7. Serve with cornichons, pickled onions and extra Dijon mustard to pass at table.