Croque Monsieur (Dairy-Free)

Instructions

1. 1In a small saucepan, melt 1 tablespoon of the 2 tablespoons of dairy-free butter over medium heat (176.7°C / 175°C). Whisk in the 1 tablespoon of gluten-free flour and cook, whisking constantly, for 1 minute until it forms a paste. Gradually whisk in the 1 cup of plant-based milk until the mixture is smooth. Bring the sauce to a gentle simmer, stirring constantly, then reduce the heat to low. Cook for 5 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon. Stir in the 1/4 teaspoon of nutmeg, and season with salt and pepper to taste.
2. 2Spread the remaining 1 tablespoon of dairy-free butter evenly on one side of each of the 4 slices of gluten-free bread.
3. 3Place two slices of bread, butter-side down, onto a clean work surface. Layer 2 slices of ham and 2 slices of dairy-free cheese on top of each slice of bread.
4. 4Place the remaining two slices of gluten-free bread on top of the ham and cheese, with the buttered side facing up, to form two sandwiches.
5. 5Spread about half of the prepared dairy-free bechamel sauce evenly over the top of each sandwich.
6. 6Heat a large skillet or griddle over medium heat (176.7°C / 175°C). Carefully place the two sandwiches into the hot skillet.
7. 7Cook the sandwiches for 3 to 4 minutes per side, until the bread is golden brown and toasted, and the dairy-free cheese is melted and gooey. Alternatively, you can place the sandwiches on a baking sheet and broil them for 2 to 3 minutes, watching carefully to prevent burning, until golden brown and the cheese is melted.

Substitutions

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