Croque Big Daddy

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Need something to do with the leftover Easter ham? Check this out! The yummy gooey cheese sauce on the ham is fantastic! I must have left my jalapeño in the store so i substituted some jalapeño oil and it still came out great! Gruyere reminds me more of a milder cheddar although most say it's more like Swiss. It's a great sandwich! I made two and ate two. Lol!

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Good Recipe.

Last reviewer didn't follow the directions. The roux/cheese mixture goes on last. (ie it wouldn't have gotten on the grill.

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Went straight to my favorite file! The addition of Old Bay seasoning and jalapeño to the sauce is amazing. It's messy, but worth it -- I've taken to experimenting with this one, substituting some of the milk with white wine, trying different combinations of cheese -- and usually adding more cheese than the recipe calls for. It's a wonderful, spicy, versatile dish!

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I don't remember every having tasted Gruyère cheese but was excited about trying this recipe. For some reason I anticipated a taste similar to Swiss. After grilling my ham steak on my new cast iron grill, I began grilling my croque with a bit too much cheese mixture with my ham. The cheese began running all over the grill and causing a big sticking problem. Even the bread began dangerously hugging the grill and began falling apart as I attempted to turn it over. What I was able to recover from the grill I slathered on my plate and greatly anticipated my masterpiece. Only the texture of the cheese wasn't that favorable for me, nor the taste. If I decide to try this recipe again, I will use Swiss cheese.