our own (belated) Bastille Day celebration

last night, Tate and I decided to finally have our "French night." Overly excited, I printed a quick recipe from Bon Appetit for croque monsieur, (which I have been craving for months now) and started planning. I made some french bread at the bakery, and boxed up some fresh Eclairs. Tate decorated the apartment as an "outdoor cafe," complete with fake trees, our new dining room table covered in a red and white checkered tablecloth, and a screen to block the couch. It was so cute, and reminded us of awkward first dates.

So, I made a pretty traditional croque monsieur, with gruyere and the bechamel cheese sauce ontop, but I used prosciutto instead of ham. They were delicious, and very rich, but amazing. We drank wine, listened to some Edith Piaf, and chowed down on our yummy food! We don't have any pictures of the croque monsieurs because we were so excited about eating them, that they didn't stand a chance of waiting too long. But here's the recipe I used, with the changes!

croque monsieur (adapted from Bon Appetit)

yields two sandwiches,

with some bechamel sauce leftover for dipping the rest of the french bread in! hehe)

ingredients:

bechamel sauce

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1/2 cup finely grated Parmesan cheese (I added a bit more, I love a cheesy sauce!)
• 1 t salt
• 1/2 t freshly ground pepper
• 
  

sandwiches

• 7 tablespoons butter, room temperature, divided
• 4 1/3-inch-thick slices french bread cut on a diagonal
• 4 thin prosciutto slices
• 4-6 ounces Gruyère cheese
• 
  

preparation

bechamel sauce

• Melt butter in heavy medium saucepan over medium heat. Add flour; stir until pale golden, about 2 minutes. Whisk in milk. 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. Remove from heat. Add cheese. Season with salt, and pepper.
  
  

sandwiches

• Preheat broiler. Spread butter over 1 side of bread slices. 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. Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border. Divide mushroom mixture atop sauce. Sprinkle with grated Gruyère.Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes.
  
  
  Enjoy and have a sweet day!