Kimchi Croque Monsieur

Ingredients

• 4 slices Sourdough or country bread
• 150 g Gruyère cheese, grated
• 100 g Sliced ham
• 80 g Napa cabbage kimchi, chopped
• 40 g Unsalted butter
• 2 tbsp All-purpose flour
• 200 ml Whole milk
• 1 tbsp Dijon mustard
• 1 pinch Nutmeg(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Make the Mornay sauce: melt 20 g butter in a small saucepan over medium heat, whisk in the flour and cook 1-2 minutes, then slowly whisk in the milk. Simmer 3-4 minutes until thick, then stir in a third of the Gruyère, the nutmeg, and black pepper. Set aside.

2. 2

   Spread Dijon mustard on all four slices of bread. Layer ham, chopped kimchi, and remaining Gruyère on two slices, then top with the other slices, mustard side down.

3. 3

   Melt the remaining butter in a skillet over medium heat. Toast the sandwiches 3-4 minutes per side until golden and the cheese starts to melt.

4. 4

   Preheat the broiler. Transfer the sandwiches to a baking sheet, spoon the Mornay sauce over the tops, and broil 4-6 minutes until bubbling and golden. Rest 2 minutes, slice, and serve.