French sandwich "Croque Monsieur" by Aram Mnatsakanov

We take 2 pieces of wheat bread, then thickly spread one piece with Mornay sauce, pile on ham that our Italian friends call prosciutto cruto, and in French — jambon cuit. And again we spread Mornay.

On top, the second toast. And — the most important point — again, morne.

Then we grate the Emmental, but Gruyère can also be used.

And in the pan, on high heat, with butter. Sauté briefly, then into the convection oven at 180°C. After ten minutes, take it out and serve.

For the Mornay sauce: stick cloves into the onion, place in a pot with milk and bay leaf. Bring to a slight boil and simmer for 4-5 minutes. Let cool and infuse.

In another pot, melt the butter over low heat. Add the flour and cook on low heat for 30-40 seconds, stirring with a wooden spoon until the sauce turns light yellow.

Remove from heat. Strain the cooled milk into the sauce and whisk vigorously until smooth.

Return the pot to medium heat and continue whisking for 4-5 minutes until the sauce thickens and starts to boil. Reduce the heat and simmer at a bubbling boil for 20-25 minutes. When the sauce is smooth and glossy, season and add freshly grated nutmeg.

Add 75 g of grated cheese and 1 teaspoon of Dijon mustard without heating.

Mix 2 egg yolks with 4 tablespoons of heavy cream.