Croque Big Daddy

Total Time:
30 min
10 min
20 min

4 servings

  • 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
  • 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. 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.

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

  • Spread 1 tablespoon softened butter on one side of the bread slices and place on the grill, about 2 minutes. 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. Place the remaining 4 bread slices on top to create a sandwich.

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