Croque Big Daddy
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 900
- Total Fat
- 58
- Saturated Fat
- 33
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 54
- Cholesterol
- 192
- Sodium
- 1615
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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.