Croque Big Daddy

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  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. 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.
  3. Place the ham on the grill and cook until well marked and warmed, about 2 minutes per side.
  4. 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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