Mushroom Croque-Monsieur

Ingredients

• 1.5 tablespoons flour 
• 1  bay leaves 
• 7 tablespoons butter divided room temperature
• 8 ounce mushrooms trimmed (baby bella)
• 12.3 inch egg bread loaf - crusts 
• 12 ounces gruyere cheese grated thinly sliced
• 6 slices deli honey ham thin
• 1 pinch nutmeg freshly grated
• 0.5 cup parmesan cheese finely grated
• 2 tablespoons parmesan cheese grated
• 6 servings hot sauce hot
• 2 tablespoons shallots minced
• 1.5 cups milk whole

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• broiler

Directions

1. Melt butter in heavy-medium saucepan over medium heat.
2. Add flour; stir until pale golden, about 2 minutes.
3. Whisk in milk.
4. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes.
5. Remove from heat.
6. Add cheese and nutmeg. Season with hot sauce, salt, and pepper.
7. Place mushrooms in processor. Using on/off turns, process until finely chopped. Melt 3 tablespoons butter in large skillet over medium-highheat.
8. Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes.
9. Transfer to plate to cool.
10. Preheat broiler.
11. Spread remaining butter over 1 side of bread slices.
12. Place bread, buttered side up, on rimmed baking sheet. Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes. Cool bread. Preheat oven to 450°F. Turn 6 bread slices over; top with ham and sliced cheese. Top with remaining bread slices, broiled side up. Press to compress.
13. Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border. Divide mushroom mixture atop sauce.
14. Sprinkle with grated Gruyère and Parmesan.
15. Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes. Top with tarragon, if desired.